Smoked Haddock and Spinach Frittata

Smoked Haddock and  Spinach Frittata
Fishboxer Fish is the Dish from

Cook up a taste of Italy with this smoked haddock frittata














200g smoked haddock chunks

4 large eggs

3tbsp semi-skimmed milk

10 fresh chives, snipped

1tbsp sunflower oil

50g baby spinach, washed

75g mature cheddar cheese, grated





























  1.  Preheat the oven to 180ºC/fan 160ºC/gas mark 4.
  2.  Beat the eggs with the milk and chives. 
  3.  Heat the oil in an ovenproof frying pan over a medium heat and gently fry the haddock for 2 minutes, turning it over half way through. 
  4.  Add the spinach and cook for 3 minutes, until wilted. 
  5.  Pour the egg mixture into the frying pan, making sure it spreads evenly around the fish. Cook over a low heat for 3-5 minutes, until the egg is set around the edges. 
  6.  Sprinkle with the grated cheese, then place the frittata in the oven for 6 minutes until the egg is cooked. While the frittata is in the oven, preheat the grill to a high setting. When the frittata is cooked, place under the grill and allow the cheese bubble. 
  7.  Serve the frittata from the pan – it’s perfect with a mixed salad.