2 handfuls of torn Rankin Selection Soda Farls
1 tbsp olive oil
25g unsalted butter
5 spring onions, thinly sliced
5 small yellow tomatoes, quartered
5 small red tomatoes, quartered
75g baby spinach
8 large free-range eggs
200g soft goat’s cheese log, diced
150g mature cheddar, grated
Sea salt and freshly ground black pepper
Cherry tomato and red onion salad and wild rocket, to serve
Extra virgin olive oil, to garnish
Preheat the grill to high. Heat a large heavy-based frying pan over a high heat. Add the olive oil and butter and allow the butter to foam. Add the spring onions, yellow and red tomatoes with a little salt and pepper. Sauté for a minute or two until the tomatoes are just beginning to soften but are still holding their shape, then tip in the spinach and continue to sauté until just wilted.
Break the eggs into a bowl and lightly beat with half a teaspoon of salt, then gently stir into the vegetable mixture with the pieces of soda bread, the goat’s cheese and two-thirds of the cheddar.
Continue stirring the eggs until they begin to set, then spread the mixture out evenly over the base of the pan and sprinkle over the rest of the cheddar.
Place the pan under the hot grill until the frittata is glazed and slightly puffed. Leave to settle in the pan for a minute or two, then cut into slices and arrange on plates with the cherry tomato and red onion salad and a small mound of rocket. Season to taste and garnish each plate with a little of the extra virgin olive oil to serve.
This recipe has been created by Paul Rankin using his Rankin Selection bread range.