Smoked haddock and spinach frittata

Name: Smoked haddock and spinach frittata
Total time: 35 min
Cuisine: British
Ingredients: 300g undyed smoked haddock fillet; 150ml whole milk; 6 eggs; 200g baby spinach; 1 spring onion, sliced; 1 tbsp olive oil; 40g mature cheddar, grated; 1 tsp ground black pepper

A thick, golden frittata studded with smoked haddock and wilted spinach. Good hot or cold.

Time35 min
LevelEasy
Costabout £2.00 a head

4 servings

Ingredients

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300 gundyed smoked haddock fillet
150 mlwhole milk
6eggs
200 gbaby spinach
1spring onionsliced
1 tbspolive oil
40 gmature cheddargrated
1 tspground black pepper

Method

1
Put the haddock in a pan with the milk. Poach gently for 6 minutes until it flakes. Lift out, flake and discard the skin.
6 min
2
Heat the grill to medium high.
3
Heat the oil in an ovenproof frying pan. Wilt the spinach and spring onions for 2 minutes.
2 min
4
Beat the eggs with the pepper and 3 tablespoons of the poaching milk. Stir in the haddock and pour over the spinach.
5
Cook over a low heat for 6 minutes until the edges are set. Scatter over the cheddar.
6 min
6
Grill for 4 minutes until puffed and golden. Slice into wedges.
4 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.