Smoked Haddock and Spinach Frittata
A quick and easy fish dish perfect for weekend brunches.
- 8 large eggs
- 100 g bag of baby spinach
- ¼ teaspoon of freshly grated nutmeg
- 50 g (2 oz.) Cheddar cheese, grated
- 350 g (12 oz.) Smoked skinless haddock, cut into pieces
- 1 tbsp. vegetable oil
- 50 ml (2fl oz) double cream
- Chives or parsley, optional
First, heat oil in a 23-cm (9-inch) pan (with a heat-resistant handle) and brown the smoked haddock, stirring occasionally, for 2 min. Add the spinach and cook another 3 minutes until wilted, trying not to break the haddock pieces too much.
Then, preheat the grill to medium heat. In a large bowl, beat together the eggs, cream, nutmeg and lots of black pepper. Add most of the chives or parsley, if using it. Pour the egg mixture into the pot and use a wooden spoon to spread it evenly between the fish. Cook over low heat for 3 to 5 minutes until the egg is set around the edges.
Sprinkle with grated cheese. Broil for another 3-5 minutes, until the egg is cooked through and the cheese is golden and bubbly. Sprinkle with remaining herbs, if necessary. Cut into quarters and serve hot or at room temperature, with a green salad. Happy Cooking Time.