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Mitchelstown Grated White Cheddar frittata with peas and herbs
Ingredients for 4 servings
Six eggs 100mls Virgin Olive Oil Large bunch seasonal fresh herbs (basil, parsley, thyme, chives) Or 2 tablespoons dried mixed herbs
One teaspoon Tabasco sauce One tin garden peas, drained 200g Mitchelstown Grated White Cheddar Cheese Two sliced scallions or spring onions Half red pepper finely chopped 100mls fresh cream Freshly ground black pepper
Preparation:
1. Preheat oven to 180ºC/ Gas Mark 4. 2. Beat eggs in a large bowl and add cream, herbs, Tabasco and ground pepper. 3. Add half the cheese to this mixture. 4. Heat olive oil until smoking in a large cast iron frying pan. 5. Add scallions, pepper, peas and cook for one minute. 6. Add eggs and cheese mixture to the pan stirring with a fork for three minutes. 7. Sprinkle the remaining cheese on top of the frittata and cook in the oven for ten minutes or until golden. 8. Remove pan from oven and remove excess oil from the top with kitchen paper. 9. Run a spatula or palate knife around the edge of the frittata. Overturn the pan carefully onto clean chopping board and ease the frittata out.
Cut into four slices and serve with some crispy leaves and roasted vine tomatoes and shallots.
