Fishguard Frittata
Fishguard Frittata is a delicious and nutritious dish that originates from the beautiful coastal region of Pembrokeshire. This frittata is packed with fresh seafood and local produce, making it a perfect representation of the cuisine of Pembrokeshire.
Ingredients
- 4 large free-range eggs
- 200g smoked haddock, cooked and flaked
- 1 small red onion, thinly sliced
- 100g cherry tomatoes, halved
- 50g baby spinach
- 50g cheddar cheese, grated
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- In a bowl, beat the eggs and season with salt and pepper.
- Heat the olive oil in a non-stick ovenproof frying pan over medium heat.
- Add the sliced onion and cook until softened.
- Add the flaked haddock, cherry tomatoes, and baby spinach to the pan.
- Pour the beaten eggs over the fish and vegetable mixture in the pan.
- Sprinkle the grated cheddar cheese on top.
- Cook for 5-7 minutes until the edges are set and the center is slightly runny.
- Place the pan under the preheated grill and cook for another 5-7 minutes until the frittata is set and golden on top.
- Remove from the grill and let it cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Non-stick ovenproof frying pan Grill
Tools
Bowl Whisk Spatula
Serving suggestions
Serve the Fishguard Frittata with a side salad of mixed greens and a slice of crusty bread.
Tips & tricks
For added flavor, you can sprinkle some chopped fresh herbs such as parsley or chives on top of the frittata before serving.
Cost
$15