Smoked Haddock and Spinach Frittata

Prep time: 6 minutes Cooking time: 13-15 minutes Serves: 2 Skill level: Easy Peasy Recipe by: Seafish

Cook up a taste of Italy with this smoked haddock frittata

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The method

  1. Beat the eggs with the milk and chives.
  2. Heat the oil in a non-stick frying pan over a medium heat and gently fry the haddock for 2 minutes, turning it over half way through.
  3. Add the spinach and cook for 3 minutes, until wilted.
  4. Pour the egg mixture into the frying pan, making sure it spreads evenly around the fish. Cook over a low heat for 3-5 minutes, until the egg is set around the edges.
  5. While the frittata is cooking, preheat the grill to medium.
  6. Sprinkle the cheese over the frittata and place under the grill for 3-5 minutes until the top of the egg is cooked and the cheese is golden and bubbling.

Tips

  • Use cold water prawns, cod or coley instead of smoked haddock
  • For mini fritattas that are ideal for lunchboxes or picnics, pour all the ingredients into greased or lined muffin tins and bake.