This is great for breakfast or lunch and can be served warm or cold the next day. We use the local St. Tola Irish Goat Cheese
RECIPE (serves 6)
- vegetable oil
- 2 red onions (sliced)
- 18 mushrooms ( sliced)
- 12 cherry tomatoes (halved)
- 10 large free range eggs
- 90 ml milk
- ground pepper
- Fresh Tarragon
- 100g good goat’s cheese (we use St. Tola)
Heat a large cast-iron pan over medium heat and add a tbsp oil.
Caramelize the red onions in the vegetable oil, adding a little water if they stick.
Add the mushrooms and tomatoes and cook through.
Break the eggs into a bowl, add a splash of milk, along with salt and pepper.
Beat the eggs and fold through the vegetables.
Sprinkle on the chopped tarragon.
Once the egg mix starts to bubble, dot the frittata with the goat’s cheese.
Place under a hot grill for 5-7 minutes.
Leave to cool slightly and slide onto a serving dish and serve. We normally serve this with Darra’s Tomatoe Chutney.