Food with JP Passion: Full Irish frittata
By JP Kennedy
John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. His passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
Who doesn’t love a traditional full Irish Breakfast especially on the weekend when you have time to sit back, relax and really enjoy Breakfast?
Well my Irish breakfast frittata is perfect for a lazy Saturday/Sunday morning breakfast or brunch.
I really enjoy having brunch particularly as we move into summer months.
It always feels like you have a little bit more time to sit back relax and enjoy delicious food with friends and family and on a really nice day – why not dine Al Fresco and enjoy this incredibly satisfying and tasty recipe! Your guests, friends and family will love you for it!
Full Irish Breakfast Frittata
Ingredients:(feeds 4)
- 8 free range good quality eggs
- 4 sausages cut into small pieces
- 100g smoked bacon lardons
- 1 onion thinly sliced
- 8 cherry tomatoes, halved
- 150g approx. of potatoes, peeled and diced
- 4 tablespoons of rapeseed / olive oil
- Sea salt & ground black pepper to season
- Scattering of freshly chopped parsley to garnish
Method:
1. Crack your eggs into a large bowl, season with salt and pepper and whisk lightly together.
2. Place you frying pan over a medium heat and ad 3 tablespoons of the oil. When the oil is hot tip in the onions and potatoes, reduce the heat and allow to cook for 10 minutes, stirring occasionally.
3. Once cooked, add them to the bowl with the whisked eggs and season with some more salt and pepper and combine together.
4. Place your frying pan back on the cooker, add the final tablespoon of oil and put on a low heat and cook the sausage pieces and bacon lardons for about 5 minutes then add to the egg mixture.
5. Put the Pan back onto the heat and if required add a dollop of oil, add the egg mixture and leave to cook for about 10 minutes, until the egg mixture has set.
6. Arrange the halved cherry tomatoes on top and place under a grill for 5 minutes until nice and golden brown. Once cooked garnish with some freshly chopped parsley
After you’ve enjoyed your full Irish breakfast frittata sit back and relax. Catch up with friends and family or simply watch the world go by all the while content that you can enjoy some precious down-time with a nice full stomach!
Contact JP On:
Twitter: @JPKCooking
Email: JPKCooking@gmail.com
Instagram: jpkennedy.kennedy
By subscribing to The Echo you are supporting your local newspaper Click Here: Echo Online.
