Folks, I am a huuuuuuge fan of having brunch. But I have got to the point that I make the same old same, same old pancakes and waffles for brunch. The kiddoes being pancake monsters looooooove this but the foodie in me needs to shake things up a little bit with new dishes. So starting that change with a fab Smoked Haddock and Spinach Frittata.
Just as brunch is what makes weekends extra fun, serving up easy but tasty fish dishes on a Wednesday morning turns a ho-hum breakfast into something special, fun and even a bit rebellious. And when you have a family to feed, your breakfast or brunch needs to be satisfying and well balanced too. Luckily, this recipe for Smoked Haddock and Spinach Frittata is protein-packed and full of flavour.
Adding the light and flaky fish to the classic frittata combination of eggs, spinach and tomato makes it the perfect choice for a savory breakfast or elegant and sophisticated brunch entrée. Not to mention a hearty and satisfying brinner (that’s breakfast for dinner) too. And thanks to The Saucy Fish Co’s brand new cook from frozen Smoked Haddock with Vintage Cheddar and Chive Sauce …… it truly is so quick and easy to make.
How To Make Smoked Haddock and Spinach Frittata Step By Step
- Cook fish according to packet instructions for 15 mins and set aside the cheese sauce. When done, shred the fish into chunks and set that aside.
- Break eggs in a large bowl and mix.
- Add in in the rest of the ingredients, including the fish and the cheese sauce.
- Pour the frittata mixture into the cast iron pan and allow to cook on medium heat until the frittata starts to set.
- Transfer the pan to the grill and cook the top of the frittata until it is set on top and slightly golden.
What is a Frittata?
A frittata is quite similar to an omelette, in that it is cooked eggs with additional ingredients such meats, cheeses and vegetables. Whereas an omelette is cooked quickly and then folded in half to enclose the ingredients, a frittata is cooked at a slower rate, then either turned over completely, grilled, or baked to finish cooking the top.
What to Serve with Smoked Haddock and Spinach Frittata
Weight Watchers Points in Smoked Haddock and Spinach Frittata
There are 4 Freestyle Points in one serving of Smoked Haddock and Spinach Frittata.
Saucy Fish Love
Before you head off to check out the recipe, can I tell you a little bit more about the awesome Saucy Fish Co. I am lucky in my foodie life to be introduced to various food brands and to try out their products. It is through this that I get to find little gems here and there that make me stop and go ‘whoa, why did I not already know about this?’ Saucy Fish was one such brand and to this day they are one of my favourite finds.
These guys are a UK-based company, specialising in getting sustainable, delicious fish, and combining them with the perfect sauces to create (as they say), “to hell with ‘meh’ and ‘hmm’… let’s go for ‘wow’” – which they 100% do.
They have fish cakes and cook from frozen fish with sauces such as my firm favourites Salmon with Chilli, Lime and Ginger Dressing, Smoked Haddock with Vintage Cheddar and Chive Sauce, and Salmon with Sweet Chili Sauce, cooked in a foil bake bag. I always have a selection of their cook from frozen or chilled fish in my freezer which makes easy recipes like this Smoked Haddock and Spinach Frittata a doddle to make for breakfast or brunch.
So when the Saucy Fish Co invited me to their foodie brunch I was more than I excited and turned up with an empty belly and high hopes and I was not disappointed. I worked my way through 4 breakfast and brunch dishes that were really quick, tasty and most importantly easy to make recipes including my favourite aka the perfect breakfast salmon wrap.
- The Perfect Breakfast Wrap – using Ready to Eat Steamed Salmon with Lime and Coriander Dressing
- Egg Royale – using Cook from Frozen Herb Crusted Salmon with Lemon Butter Sauce
- Crushed Avocado on Toast – using Salmon with Chilli, Lime and Ginger Dressing
- Smoked Haddock Kedgeree – using Smoked Haddock with Vintage Cheddar and Chive Sauce
So I never really thought about using smoked haddock as a breakfast or brunch food but at the end of the brunch, I was super converted. Especially using their really, really, really handy Smoked Haddock with Vintage Cheddar and Chive Sauce.
You really ought to check them out – you can find their fish and fishcakes (from salmon to cod) in the frozen or chilled food sections of lots of supermarkets – and their sauces are perfect.
Thank you for reading my Smoked Haddock and Spinach Frittata recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
Get the Smoked Haddock and Spinach Frittata Recipe:
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Smoked Haddock and Spinach Frittata! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Smoked Haddock and Spinach Frittata
- Pre-heat Fan oven: 160°C/ Conventional oven: 180°C/ Gas mark 4.
- Cook fish according to packet instructions. Set aside the cheese sauce. When done shred the fish into chunks and set aside.
- Break eggs in a large bowl and mix.
- Mix in the rest of the ingredients including the fish and the cheese sauce.
- Pour the frittata mixture into a cast iron pan and allow to cook on medium heat until the frittata starts to set.
- Then transfer the cast iron pan to the grill and cook top of the frittata until it is set on top and slightly golden.