Smoked Haddock Frittata

This easy smoked haddock frittata is ideal for brunch, lunch, or a light supper. The naturally smoked flavour of our haddock adds richness to the fluffy egg base, and it's delicious served warm or cold.

⏱️ Prep Time: 10 minutes 🔥 Cook Time: 25 minutes 💡 Difficulty: Easy

Ingredients

• 2 portions of smoked haddock (approx. 300g)
• 6 medium eggs
• 1 tbsp olive oil or butter
• 2 spring onions, sliced
• 50ml milk or cream
• Salt and pepper to taste
• Optional: handful of grated cheese (e.g. cheddar or gruyère)

Method

1. Preheat your oven to 180°C (fan 160°C).
2. Remove any skin and bones from the smoked haddock and flake it into large chunks.
3. In a bowl, whisk the eggs with the milk or cream and season lightly with salt and pepper.
4. 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.
5. Add the flaked haddock and gently stir to warm through.
6. Pour in the egg mixture and cook gently for 3–4 minutes until the edges start to set.
7. 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. Also lovely cold for picnics or lunchboxes.

Order your naturally smoked haddock from Hamiltons Fish — fresh, award-winning, and ready for delivery to your door.