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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  
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26 Feb spinach, walnut + blue cheese frittata

Eggs for supper. We are into that. This week we’ve shared a spinach, walnut and blue cheese frittata to be eaten at any time of day.

spinach, walnut + blue cheese frittata

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Ingredients

2 rooster potatoes

1 glove of garlic

Salt Pepper

100g of baby spinach (2 large handfuls)

50g blue cheese

8 eggs

Walnuts

Method

1. Peel and slice potatoes. Boil until tender (use leftover potatoes even better)

2. Fry for 3 minutes in the skillet with oil with garlic, salt and pepper.

3. Meanwhile wilt the spinach, then drain any excess water.

4. Beat the eggs. Add salt and pepper.

5. Add spinach and cheese to skillet pan with potatoes. Pour in eggs. Bake in oven at 180c/160c fan gas mark… for 15 minutes, until cooked through. Serve straight from the skillet.

 

This recipe first appeared in The Irish Independent on February 26th

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