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White Pudding and Mushroom Frittata Recipe

Enjoy a simple yet flavourful brunch with this White Pudding and Mushroom Frittata recipe. This delightful dish combines the rich, savoury taste of white pudding with the earthy goodness of mushrooms.


·         220g The Farmer’s Son White pudding, roughly chopped

·         8 Large Free-Range Eggs

·         400g Chopped Mushrooms

·         Rapeseed Oil

·         50g Butter

·         50ml Double Cream

·         Sea salt & freshly ground Black Pepper, to season



1.      Preheat oven to 180°C

2.      On a medium heat place the roughly chopped white pudding into a 20cm non-stick frying pan with a deep base, cook to colour and until it’s warmed through, remove and set aside for later.

3.      Increase the heat on the pan and coat with rapeseed oil, add butter, the chopped mushrooms and cook until golden brown.

4.      Remove the mushrooms from the pan and set aside with the white pudding.

5.      Crack the eggs into a large bowl and whisk with the cream, season with salt and pepper. Mix the cooked white pudding and mushrooms in the egg mixture to coat. This will ensure that the ingredients are evenly dispersed through your frittata.

6.      Place the frittata mixture into the same 20cm pan and with a spatula move the mixture away from the bottom until it starts to set, transfer to the preheated oven for 10-15 minutes to cook through.

7.      Run a spatula around the sides to ensure your frittata doesn’t stick and removes easily.


To serve: Slice the frittata into portions and serve with a mixed green salad for a perfect lunch or brunch.


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