Smoked Haddock Frittata
This easy smoked haddock frittata is ideal for brunch, lunch, or a light supper. Made with our award-winning naturally smoked haddock, it brings a rich, savoury flavour to the fluffy egg base and is delicious served warm or cold.
🍽️ Serves: 2–3 ⏱️ Prep Time: 10 minutes 🔥 Cook Time: 25 minutes 💡 Difficulty: Easy
Ingredients
- 2 portions of award-winning smoked haddock (approx. 300g)
- 6 medium eggs
- 1 tbsp olive oil or butter
- 2 spring onions, sliced
- 50ml milk or cream
- Salt and black pepper to taste
- Optional: handful of grated cheese (e.g. cheddar or gruyère)
Method
- Preheat your oven to 180°C (fan 160°C).
- Remove any skin and bones from the smoked haddock and flake it into large chunks.
- In a bowl, whisk the eggs with the milk or cream and season lightly with salt and pepper.
- Heat the oil or butter in a non-stick ovenproof frying pan over medium heat. Add the spring onions and cook for 2 minutes until soft.
- Add the flaked smoked haddock and gently stir to warm through.
- Pour in the egg mixture and cook gently for 3–4 minutes until the edges start to set.
- Sprinkle with cheese if using, then transfer the pan to the oven and bake for 10–12 minutes, or until fully set and golden on top.
Serving Suggestion
Serve with a crisp salad or new potatoes. This frittata is also delicious cold, making it perfect for picnics, lunchboxes, or easy meal prep.
Order our award-winning naturally smoked haddock from Hamiltons Fish — expertly smoked and delivered fresh, ready to cook.
