Haddock and Spinach Frittata
This hearty and flavourful Spinach Frittata is exactly what you need. It's ideal for Low-Carb, Gluten-Free, and Keto diets.
Equipment
- Choose the right skillet: Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the spinach frittata from sticking and ensure easy removal.
Ingredients
- 10 eggs
- 60ml cream
- 14 cherry tomatoes (optional) halved
- 250g grated cheese
- 20g fresh origano washed and chopped
- 1 tvsp olive oil
- 1 medium onion diced
- 1 clove of garlic finely chopped
- 1 red chilli deseeded and chopped
- 250g baby spinach washed and chopped
- 500g frozen haddock fillets
Ingredient Notes:
- Eggs: The star ingredient eggs provide the foundation of the frittata, giving it a light and airy texture.
- Cream: Cream adds a rich velvety touch, enhancing both flavour and texture. You can opt for heavy cream or a lower-fat alternative based on your preference.
- Salt Essential for bringing out the flavours of the dish. Season to tasteand consider using kosher or sea salt for a well-rounded seasoning.
- Black Pepper ground: A dash of ground black pepper adds gentle heat and enhances the overall taste. For optimal flavour, use freshly ground pepper.
- Cherry Tomatoes quartered: These bring a burst of freshness and slight sweetness to the frittata. Choose ripe, vibrant tomatoes for the best results.
- Spinach chopped: Spinach adds a pop of green, a subtle earthy flavour, and a nutrient boost. Fresh spinach is ideal, but thawed and well-drained frozen spinach works too.
- Vegetable Oil A small amount ensures the frittata doesn’t stick to the skillet and slides out effortlessly. Neutral-flavuored oils like olive, canola, or grapeseed work perfectly.
Instructions
- Preheat the oven to 180C / 356F (10 degrees less for fan oven)
TIP: To remove the skin from frozen Haddock, pour boiling water over the fish, hitting the skin directly, until you reach the edge of the portion. Immediately after, grab the skin at the corner and peel back and off the portion. Remove the portion from the water promptly, to reduce further cooking in the hot water, and dry off with a paper towel before cooking.
- In a large bowl mix the eggs, cream, cheese and origanum. Add tomatoes if using. Season with salt and black pepper and whisk well to combine, set aside
- Place a non-stick skillet on medium heat. Add the oil, and when ready add the onions and fry for a few minutes until translucent.
- Add the garlic and chilli and saute until fragrant.
- Add the spinach and saute until it wilts, then remove from the pan and set aside.
- In the same non-stick skillet, place on medium heat, add the haddock and fry for 2 minutes, making sure not to break up the fillets.
- Turn down the heat, add the onions and spinach over the haddock and sprinkle the cheese. Make sure it is spread over evenly.
- Pour the egg mixture evenly to cover all of the ingredients.
- Cook on the stovetop on low for 4 to 5 minutes, until egg mixture sets around edges of the pan. Transfer to preheated oven in the middle then set the grill. Grill the frittata for 5 minutes or until it is set.