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Arnold Bennett frittata
Arnold Bennett frittata
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Total Time:
15 minutes
Embrace the fun and simplicity of 15-Minute Meals with these time-saving tips to cook this recipe effortlessly in no time!
Ingredients:
  • 250 g undyed smoked haddock from sustainable sources
  • 4 fresh bay leaves
  • 8 large free-range eggs
  • 6 spring onions
  • ½ a bunch of fresh mint (15g)
  • 1 large handful of frozen peas
  • olive oil
  • 5 g Parmesan cheese
  • 2 apples
  • 1 lemon
  • ½ a bunch of fresh chives (15g)
  • 1 handful of walnuts
  • 75 g watercress
  • 2 tablespoons extra virgin olive oil
  • 30 g Emmental cheese
  • 200 g focaccia bread
Instructions:
  • Prepare all your ingredients by assembling them first. Start by boiling the kettle and preheating the oven grill to high, a casserole pan on high heat, and a 26cm non-stick ovenproof frying pan on medium heat. In the casserole pan, add 250g of smoked haddock and 4 fresh bay leaves, pouring boiling water to cover them. Place 200g of focaccia on the bottom shelf of the grill to toast. In a large bowl, beat 8 large eggs with a pinch of sea salt and black pepper. Slice 6 spring onions and the top leafy part of ½ a bunch of fresh mint, then mix into the eggs along with 1 large handful of frozen peas. Remove the fish to a bowl using a fish slice, flake with a fork, and discard the skin. Increase the heat under the frying pan to high, add 1 tablespoon of olive oil, and pour in the egg mixture. Stir for a minute until it starts to set. Sprinkle the poached haddock over the eggs, grate 5g of Parmesan on top, and grill on the top shelf until cooked through and golden, approximately 5 minutes. On a large board, matchstick or coarsely grate 2 apples and lemon juice them to prevent browning. Finely chop ½ a bunch of fresh chives, sprinkle over the apples along with 1 handful of crumbled walnuts, 75g of watercress, and 2 tablespoons of extra virgin olive oil. Season to taste, then quickly peel 30g of Emmental over the top. Finally, remove the frittata and focaccia from the grill and serve immediately with lemon wedges.

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