Black Pudding Frittata | Nigel Slater | Black Pudding .Club
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...
Ingredients
- The Guardian | Food
- Large knob of Butter
- 200g of Black Pudding
- 3 Eggs
- 2 heaped tbsp Parsley , roughly chopped
- 50g shaved Parmesan
- Salt & Pepper to season
- 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.
- For a nice side salad, try Fennel and Apple with an easy-to-make dressing of oil, cider vinegar and a few chives.
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