Looking for an easy recipe, that could work for any meal, a leisurely brunch, packed into a lunch-box or a light dinner with some side salad? This smoked haddock frittata is quick, packed with protein and omega 3.
- 3 tsp olive oil
- 1 white onion, finely diced
- 1 garlic clove, crushed
- 3 boiled, unpeeled floury potatoes, roughly diced
- 300g smoked haddock, cut into 1/2 inch cubes
- 50g frozen peas, rinsed
- 20g fresh dill, finely chopped
- 10 large eggs
- 100ml double cream
- pinch of salt
- pinch of freshly ground black pepper
- 2 spring onions, finely sliced
- Preheat the oven to 160C, 320F, gas 2. Heat 2 teaspoons of the oil in a frying pan on a medium heat then add the onion and garlic and cook until soft. Add the potatoes, haddock, peas and dill. Cook for 5 minutes, stirring occasionally, ensuring the haddock remains intact. Leave to cool.
- Whisk the eggs and cream together in a large bowl and season with salt and pepper. Add the cooled fish mixture to the eggs and cream, stirring gently to avoid breaking up the haddock too much.
- In a wide, ovenproof, non-stick frying pan heat the remaining oil, pour in the egg and fish mixture, then scatter over the sliced spring onions. Cook on a low heat for 5 minutes, then transfer to the oven for 20 minutes, or until the eggs are just cooked.
- Allow to cool for 15 minutes before removing from the pan. Then slice and serve to warm.
Make sure the fish mixture is cooled before adding to the eggs, to avoid any curdling. A quick tip is to put the mixture into a bowl and put it in a cold utility room! This recipe can be adapted to suit any tastes, I’m going to experiment with a salmon, prawn, chilli and sweet potato version, or try adding some chopped tomatoes, mushrooms to make a definite breakfast version!