• Preheat the oven to 180C / 356F (10 degrees less for fan oven)

TIP: To remove the skin from frozen Haddock, pour boiling water over the fish, hitting the skin directly, until you reach the edge of the portion. Immediately after, grab the skin at the corner and peel back and off the portion. Remove the portion from the water promptly, to reduce further cooking in the hot water, and dry off with a paper towel before cooking.

• In a large bowl mix the eggs, cream, cheese and origanum.  Add tomatoes if using. Season with salt and black pepper and whisk well to combine, set aside
• Place a non-stick skillet on medium heat. Add the oil, and when ready add the onions and fry for a few minutes until translucent.
• Add the garlic and chilli and saute until fragrant.  
• Add the spinach and saute until it wilts, then remove from the pan and set aside.
• In the same non-stick skillet, place on medium heat, add the haddock and fry for 2 minutes, making sure not to break up the fillets.
• Turn down the heat, add the onions and spinach over the haddock and sprinkle the cheese.  Make sure it is spread over evenly.
• Pour the egg mixture evenly to cover all of the ingredients.  
• Cook on the stovetop on low for 4 to 5 minutes, until egg mixture sets around edges of the pan.  Transfer to preheated oven in the middle then set the grill.  Grill the frittata for 5 minutes or until it is set.

Ingredient Notes

• Eggs: The star ingredient, eggs provide the foundation of the frittata, giving it a light and airy texture.
• Cream: Cream adds a rich, velvety touch, enhancing both flavour and texture. You can opt for heavy cream or a lower-fat alternative based on your preference.
• Salt: Essential for bringing out the flavours of the dish. Season to taste, and consider using kosher or sea salt for a well-rounded seasoning.
• Black Pepper (ground): A dash of ground black pepper adds gentle heat and enhances the overall taste. For optimal flavour, use freshly ground pepper.
• Cherry Tomatoes (quartered): These bring a burst of freshness and slight sweetness to the frittata. Choose ripe, vibrant tomatoes for the best results.
• Spinach (chopped): Spinach adds a pop of green, a subtle earthy flavour, and a nutrient boost. Fresh spinach is ideal, but thawed and well-drained frozen spinach works too.
• Vegetable Oil: A small amount ensures the frittata doesn’t stick to the skillet and slides out effortlessly. Neutral-flavuored oils like olive, canola, or grapeseed work perfectly.

Choose the right skillet: Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the spinach frittata from sticking and ensure easy removal.

• Distribute ingredients evenly: Spread the ingredients evenly across the skillet when adding them to achieve uniform cooking and a balanced flavor in every bite.
• Watch the cooking time: Be careful not to overcook the frittata, as it can become dry. The top should be just set but still slightly moist in the center.
• Check for doneness: To ensure the frittata is cooked through, insert a knife or toothpick into the center. It should come out mostly clean, with only a few moist crumbs.
• Rest before slicing: Let the frittata rest for a few minutes after cooking. This makes it easier to slice and helps it hold its shape.