Cheesy Haddock & Spinach Frittata

A healthy and filling breakfast or brunch idea; perfect for that weekend away at the coast.

Serves 6+
Prep: 20-25 min
Cook 15-20 min

Cheesy Haddock & Spinach Frittata

Serves 6+
Prep: 20-25 min
Cook 15-20 min

A healthy and filling breakfast or brunch idea; perfect for that weekend away at the coast.

Ingredients

10 eggs
¼ C (60 ml) milk
1 C (250 ml / 235 g) grated cheddar cheese
20 g chives, chopped
Salt and black pepper
A splash of olive oil
1 medium red onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, finely chopped (optional)
1 x 500 g box Sea Harvest Haddock Steaks, defrosted and chopped into bite-sized pieces
250 g baby spinach, washed

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Method

Preheat the oven to 180 ºC.

In a large bowl mix the eggs, milk, cheese and chives. Season with salt and black pepper and whisk well to combine. Set aside.

Place a large non-stick, ovenproof frying pan over medium heat and add the olive oil. When the oil is ready, add the onions and fry for a few minutes until translucent. Add the garlic and chilli and fry for a minute until fragrant. Add the spinach and saute until it wilts, then remove the pan from the heat and set aside.

Place a separate pan over medium heat, add the haddock pieces and fry for 2 minutes. Be careful not to break the haddock up too much. Remove from the heat and drain any liquid released from the fish.

Turn the heat down to medium low and place the pan with the fried spinach and onion back over the heat; spread the spinach and onions out evenly in the pan. Pour the egg mixture in evenly to cover all of the ingredients. Add the pre-cooked haddock pieces evenly around the pan.

Cook stovetop on low for 4-5 minutes until the egg mixture sets around the edges of the pan, then transfer to the middle rack of the oven with the grill on.

Grill the frittata for 5 minutes until it is set. Remove from the oven and allow to cool slightly before slicing into wedges and serving.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.