Gourmet Haddock and Spinach Egg Bake

What is a frittata?
A frittata is similar to an omelette as it consists of cooked eggs mixed with additional ingredients like meats, cheeses, and vegetables. However, unlike an omelette, which is cooked quickly and folded to enclose the fillings, a frittata is cooked slowly and finished by flipping, grilling, or baking to cook the top.

Can I use different vegetables in this frittata?
Absolutely! You can swap in your favourite vegetables, such as bell peppers, mushrooms, or zucchini, to customize the recipe.

Can I use milk instead of cream in the recipe?
Yes, milk can be used as a substitute for cream. However, cream provides a richer and creamier texture that enhances the dish.

Can I double the recipe for a larger crowd?
Definitely! Simply double or triple the ingredients, use a larger pan, and adjust the cooking time to ensure even cooking.

Is a frittata the same as a quiche?
Not exactly. A quiche typically includes a crust, while a frittata is crustless, making it a lower-carb option. Think of it as a crustless quiche!

Irene Muller

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.

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Prep Time 15 minutes mins

Total Time 50 minutes mins

Servings: 6

Course: Breakfast, Lunch, Main Course

Cuisine: Global

Ingredients Equipment Method

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.

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.

Method

 

1. 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.

1. 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
2. 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.
3. Add the garlic and chilli and saute until fragrant.  
4. Add the spinach and saute until it wilts, then remove from the pan and set aside.
5. 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.
6. Turn down the heat, add the onions and spinach over the haddock and sprinkle the cheese.  Make sure it is spread over evenly.
7. Pour the egg mixture evenly to cover all of the ingredients.  
8. 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.