This is Seán's favourite frittata. It's not mine! You see I can eat a little blue cheese but not to the extent where it's the main ingredient. However I've included on the blog as I'm pretty sure there's a load of people out there that love blue cheese.Read More
The best thing about making breakfast frittatas is that you can pretty much throw anything in them. Odds and ends from the fridge or leftovers from the night before. The key is to show constraint and use 3-4 ingredients, otherwise it just all becomes a bit of a mush!
One of my favourite “Leftovers” frittatas is the Monday morning one, using the roast Sunday dinner remnants. Roast chicken & stuffing, sliced beef & broccoli, pork & leek, potatoes & whatever veg… it all works.Read More
So what’s the difference between an omelette and a frittata you ask?
Basically an omelette is cooked quickly and is then used to enclose a separately cooked filling, whereas a frittata is cooked slowly with the other ingredients mixed in with the egg, and then finished off in the oven.
This Sausage, Sage & Shallot Frittata is my firm favourite.Read More