Recipes
Mairead Finnegan’s Three Cheese Frittata
We love to cook frittatas as a weekend brunch using left over potatoes. Delicious hot or cold.Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes
| Ingredients |
|---|
| 8 large free range eggs |
| 4 medium sized potatoes – cooked, peeled and cubed |
| 8 cherry tomatoes, halved |
| 3 spring onions |
| 75g feta cheese |
| 100g grated red cheddar and mozzarella |
| 1 tbsp olive oil |
| 25g butter |
| salt and ground black pepper |
| Step | Description |
|---|---|
| 1 | In a large bowl beat the eggs with a whisk. |
| 2 | n a large pan heat the butter and olive oil, add the cubed potatoes and cook gently for about 5 minutes. Add salt and pepper to the egg mixture, add the spring onions, chopped tomatoes, and crumble in the feta cheese. |
| 3 | Pour this mixture into the pan and cook over a low to medium heat. After about 10 minutes the frittata will begin to set. |
| 4 | Sprinkle the top with cheddar and mozzarella. |
| 5 | Remove from heat and place under a moderate grill for 10 minutes or until cooked on top. |
| 6 | Can be enjoyed hot or cold, whichever you prefer. |