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Smoked Haddock Frittata

Smoky Haddock forms the basis of this Italian Omelette, flavoured with garlic, onions and freshly chopped parsley and smothered with cheese. A wonderful light meal for the entire family.

Recipe Rating
Rate this recipe 5
This recipe uses

Haddock Fillets 500g

Skin on, deboned hake fillets cold smoked with the finest of oak wood shavings.

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What you need

Serves: 2
Preparation Time: 15 minutes
Total Time: 40 minutes
Cooking Time: 25 minutes
Oven Temprature: grill setting

INGREDIENTS:

  • 3 Eggs
  • 2 Spring onions, sliced
  • 1 Small cooked potato, cubed
  • 7.5 ml Parsley, chopped
  • 2 Sea Harvest Haddock Fillets
  • 62.5 ml Fresh cream
  • Small onion, sliced
  • 1 Garlic clove, crushed
  • 30 ml Olive oil
  • Cheddar cheese (optional)

METHOD:

  1. Beat the eggs in a bowl with salt and pepper.
  2. Cook the potato either in the microwave or in a small saucepan.
  3. Cook the Haddock Fillets, according to the instructions and flake the Haddock when cooked.
  4. In a large non-stick frying pan heat the olive oil, add the onions and garlic.
  5. Cook over a medium heat. Add the potato, spring onions and stir well.
  6. Spread the onions, potatoes, spring onions and cooked Haddock Fillets evenly over the base of the pan.
  7. Pour the egg mixture over the ingredients and tip the pan from side to side, until you have an even layer of egg.
  8. Cook over a low heat for 10 - 12 minutes or until the bottom has browned and the top has just set.
  9. Carefully remove the Frittata from the frying pan and place on a large oiled baking tray.
  10. Cook under the grill until the top has browned.
  11. When cooked, remove Frittata from the grill and sprinkle with chopped parsley, cut into desired portions.
  12. Serve the Smoked Haddock Frittata immediately with a light salad and brown bread as a brunch alternative.

Did you know?
Frittata is the Italian name given to an omelette.

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