Smoked Haddock and Spinach Frittata

Prep time: 6 minutes Cooking time: 13-15 minutes Serves: 4 Skill level: Easy Peasy Recipe by: Seafish

Cook up a taste of Italy with this smoked haddock frittata

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The method

Equipment:

Chopping board, knife, grater, fork, bowl, 23cm frying pan, measuring spoons and wooden spoon.

 

Method:

1. Cut the haddock into chunks.

2. Grate the cheese.

3. Chop the chives.

4. Beat the eggs with the milk and chives.

5. Gently fry the haddock for 2 minutes, turing it over.

6. Add the spinach and allow to cook for 3 minutes, until wilted.

7. Preheat the grill to medium.

8. Pour the egg mixture into the frying pan, make sure it has spread evenly around the fish.

9. Cook over a low heat for 3-5minutes, until egg is set around the edges.

10. Sprinkle over the grated cheese and grill for a further 3-5min until the egg is cooked and cheese is golden and bubbling.

 

Makes:

1 large frittata

 

Suggestions:

  • Try using cold water prawns, cod or coley.
  • Pour all the ingredients into greased/lined muffin tins and bake.