A very simple lunchtime dish by cook and writer Nigel Slater. Rather than cooking a single larger omelette, Nigel has taken to cooking smaller snack-size versions, with this black pudding frittata option just one of his suggested alternatives.
To read his article and view his other filling suggestions visit The Guardian | Food.
- Melt the butter in a frying pan. Remove the skin from the black pudding and crumble it into the hot butter, leaving it to colour to a deep golden brown.
- Break the eggs into a small bowl and mix them lightly with a fork. Roughly chop the parsley then stir into the eggs and pour over the cooked crumbled pudding. Add the parmesan.
- Heat an overhead grill. Let it cook over relatively low heat till the bottom has formed a golden crust. The centre will probably still be wobbly. Lift the pan from the heat and slip it under the grill till the eggs have set and the top is lightly coloured.
Cut into wedges and plate up with a side salad!
- For a nice side salad, try Fennel and Apple with an easy-to-make dressing of oil, cider vinegar and a few chives.
- As an alternative serving suggestion, try making smaller omelettes, the diameter of an espresso saucer, and serving two or three per person. Rather than filling the pan in the normal way, drop a small ladleful of [your] ingredient mix into the sizzling butter and let them form their own shape.
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