Smoked Haddock And Pasta Frittata
Smoked fish and fennel...what a winning combination. This frittata recipe is perfect for making the day before and tastes great hot or cold.
Perfect for lunchboxes, buffets or to take on picnics. This is an ideal recipe for using leftover pasta.
- 4 spring onions
- 1 fennel bulb
- 2 smoked haddock fillets
- 250 cooked tagliatelle
- 250 milk
- 125 double cream
- 4 eggs
- 1 grated gruyiere cheese
- 1 fresh parsley, chopped
- 2 fennel fronds
Preheat The Oven
Preheat the oven to 180°C.
Make The Egg Mixture
Pour the milk, cream and eggs into a large bowl with the cheese and some seasoning.
Whisk until evenly combined.
Fry The Fillings
Slice the spring onions and fennel as finely as possible, then fry in an oven-proof saucepan with a shot of oil for 5 minutes.
Add Fillings To The Eggs
Wash and finely chop the fennel fronds.
Stir the half cooked fennel, cooked and drained pasta and parsley into the milk mixture.
Pour Everything Into A Pan
Wipe the frying pan clean and return to the hob to heat up.
Pour all the ingredients into the pan and then break up the fish and scatter on top.
Place it into the oven to bake for 30-40 minutes until set all the way through and golden on top.
Leave to cool in the pan for 15 minutes, then turn out onto a plate (and invert it onto another).
Let People Cut A Slice!
Serve with a salad, or wait until completely cold and cut up for a packed lunch treat.
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