Tommy Moloney’s black pudding is a recipe that won over ten national awards in Ireland.
- 1 tablespoon of butter
- 1 roughly chopped onion
- 1 pack of Tommy Moloney’s black pudding, crumbled into bite-size pieces
- 1 clove of finely chopped garlic
- 2 sprigs of finely chopped parsley
- 1 cup of crumbled goat’s cheese
- 10 large eggs
- 3 tablespoons of milk
- salt and black pepper, to taste
- baby spinach, optional
Preheat the oven to 400°F. Melt the butter in a frying pan and cook the onion over medium heat until translucent.
Add Tommy Moloney’s black pudding and sauté until the meat darkens and begins to crisp along the edges. Remove the meat from the heat and the chopped parsley and goat’s cheese.
Allow this to cool for some time before adding the eggs.
Beat the eggs in bowl, then whisk in the milk and add salt and pepper. Pour the eggs into the pan and stir gently to combine.
Place the pan in the oven and bake for about 25 minutes, until the edges of the frittata are golden brown and the eggs in the center have set.
Serve while hot and add baby spinach for even better taste.