A frittata is the perfect breakfast vehicle for all of your leftovers at the end of the week. If you happen to find some Irish black pudding in your fridge, head straight for this lighter alternative.


Makes 1 x 24cm frittata

  • 15 g butter
  • 1 medium onion, roughly chopped
  • 250 g black pudding, crumbled into bitesize pieces
  • 1 clove garlic, finely chopped
  • 2 sprigs parsley, finely chopped
  • 250 g goat’s cheese, crumbled
  • 10 large eggs
  • 3 tbsp milk
  • salt and freshly ground black pepper, to taste
  • baby spinach, optional


  1. Preheat the oven to 200°C. Melt the butter in a 24 cm ovenproof frying pan and cook the onion over a medium heat until nearly translucent.
  2. Add the black pudding and garlic and sauté until the meat darkens and begins to crisp up along the edges. Remove from the heat and mix in the parsley and goat’s cheese.
  3. Allow to cool for a few minutes before adding the eggs so the eggs do not cook before reaching the oven.
  4. In a large bowl, beat the eggs, then whisk in the milk and season with salt and pepper.
  5. Pour the eggs into the pan and stir very gently for just a few seconds to combine.
  6. Place the pan in the oven and bake until the edges of the frittata are puffed and golden brown and the eggs at the centre have set, for about 25 minutes.
  7. Serve while still hot with your preferred condiments and a handful of baby spinach to add a few more greens to the start of your day.

Recipe  Courtesy of Ireland's Wild Atlantic Way.