Looking for something to cook at any time of the day? Try Niall’s Burren Goats Cheese Frittata.

It’s a quick and easy dish that goes equally well with your morning coffee or a glass of wine.

Niall Fritatta featured on the cover of the Burren Dinners by Trevis Gleeson. A recipe book.

Nialls Burren Goats Cheese Frittata.

Here at Sea View House, we are lucky to have access to some great fresh ingredients. Eggs from our farm, tomatoes from our polytunnel, and amazing St. Tola goats cheese from our friends in Inagh on the edge of the Burren.

We were looking for a way to make use of these, so Niall came up with this simple but delicious frittata. We serve it for breakfast and it has proved to be one of our most popular dishes. However, it works equally well for lunch or dinner served hot or cold with a side salad and some crunchy bread.

Ingredients – Serves 6

• butter and oil
• 6tbsp soft goat cheese, crumbled
• 6tbsp caramelized red onions *recipe follows
• 12 cherry tomatoes diced
• 18 mushrooms, diced
• 12 large eggs, free-range if possible
• 2tbsp tarragon (or any herb you like), torn/minced
• Sea salt and freshly ground black pepper

Method –
For each individual frittata
Preheat grill (broiler)on high
In a 12-15cm / 5-6inch cast iron or non-stick skillet over medium-high heat, add a knob of butter and 1tsp oil
Once the butter is melted add 1tbsp caramelized onion, 2 tomatoes and 3 mushrooms Sauté until the mushrooms are soft.

In a small bowl, whisk 2eggs, 1tbsp milk, and 1tsp tarragon (or chosen herb) Season with a bit of salt and pepper
Add to the skillet and stir. Reduce the heat to medium
Once the egg mixture begins to set, dot the crumbled goat cheese.

Place the skillet under a hot grill until it has puffed up and is golden on top
Pierce the top of the frittata to ensure it is cooked through. If not another minute under the grill should finish it off.

Serve hot with Darra’s Tomato Chutney.

*Caramelized onions

• 2tbs olive oil
• 3 large red onions, peeled and thinly sliced
• Sea salt

In a large, heavy-bottomed sauté pan over low heat, add oil
Once warm, add the onions and a good pinch of salt
Stir to coat.
Cook very slowly for 15-25 minutes, stirring occasionally to prevent sticking.
If onions do begin to stick, add little water, scrape well, and keep stirring until onions are sticky and caramelized, a further 5-10 minutes
Remove from heat

Either use straight away or place single tablespoon-sized scoops of onion into a bun tray (cupcake tin), cover in clingfilm, and freeze
Once frozen, remove from bub tray and place in a zip lock bag and store in the freezer until needed

12-inch Frittata – Perfect For Sharing

If you have a larger 12-inch skillet it’s possible to make one large frittata for everyone.

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