On the table in 30 minutes, this light smoked haddock and spinach frittata is a recipe to bookmark for busy weeknights. The final flourish of garden herbs bring extra freshness to the dish, and we love to serve it with a crisp green salad dressed with a peppery vinaigrette.
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Yields:
4
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Cal/Serv:
390
Ingredients
1Tbsp.
vegetable oil
350g
skinless smoked haddock, cut into chunks
100g
bag baby spinach
8
large eggs
50ml
double cream
¼ tsp freshly grated nutmeg
Chives or parsley, optional
50g
Cheddar cheese, grated
Directions
Step 1
Heat oil in a 23cm (9in) frying pan (with a heatproof handle) and fry the smoked haddock, stirring occasionally, for 2min. Add spinach and cook for a further 3min until wilted, trying not to break up the haddock pieces too much.
Step 2
Preheat the grill to medium. In a large bowl, beat together eggs, cream, nutmeg, and plenty of black pepper. Add most of the chives or parsley, if using. Pour egg mixture into the pan and use a wooden spoon to spread it evenly between the fish. Cook over a low heat for 3-5min until egg is set around the edges.
Step 3
Sprinkle over the grated cheese. Grill for a further 3-5min until the egg is cooked through and cheese is golden and bubbling. Sprinkle with remaining herbs, if using. Cut into wedges and serve hot or at room temperature, with a green salad.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
