Savory Smoked Haddock And Potato Frittata Recipe

About this recipe

Kickstart your day with a savory smoked haddock and potato frittata, a protein-packed English breakfast that's as delicious as it is nutritious. Smoked haddock adds a rich, smoky flavor that pairs beautifully with tender carrots and chayote squash, while eggs provide a creamy base to hold everything together. This hearty dish is cooked to golden perfection, making it a satisfying choice for breakfast or brunch. With balanced macros, including 38g of protein and fiber-rich vegetables, this frittata supports muscle recovery and keeps you energized throughout the day. Whether you're meal prepping for the week or serving a special morning spread, this easy-to-make recipe is sure to impress. Enjoy this wholesome, flavorful breakfast with a sprinkle of fresh parsley for a touch of brightness.

Ingredients

• 240G Leap Msc Smoked Haddock Fillet
• 1 Potato Maris Piper - 1 Kilo
• NaN Medium English Brown Eggs
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• 250 G Onion Shallots 300g
• 50G Black Garlic Cloves, 50G
• 100 g Yorkshire English Carrots 100G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• - Milkfood Rich Desi Ghee
• 1 Kg Fine Sea Salt, 1Kg
• 100G Heera Black Pepper Powder 100g
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Preheat a large non-stick skillet over medium heat and add the olive oil.
2. 2. Peel and dice the onion and garlic, then sauté in the skillet until softened and aromatic, about 3 minutes.
3. 3. Peel and cube the carrots and chayote squash, then add them to the skillet and cook for 5 minutes until tender.
4. 4. Flake the smoked haddock fillets into bite-sized pieces and stir them into the vegetable mixture.
5. 5. In a mixing bowl, whisk the eggs, milk, salt, and black pepper together until well combined.
6. 6. Pour the egg mixture evenly over the vegetables and haddock in the skillet.
7. 7. Lower the heat to medium-low and cook for about 10 minutes until the edges are set but the center is still slightly runny.
8. 8. Sprinkle chopped parsley over the frittata surface for added flavor and garnish.
9. 9. Carefully transfer the skillet to the broiler (oven with grill function) and broil for 3-4 minutes until the top is golden and fully set.
10. 10. Remove the skillet from the broiler and let the frittata cool for 2 minutes before slicing.
11. 11. Serve warm, cutting the frittata into wedges for two hearty portions.