Spicy Snapper Frittata


200–300 gm snapper fillets, or white fish sliced
1/2 red onion, cut into rings
1/4 each of green, yellow and red pepper, shredded
8 eggs, lightly beaten
Salt and freshly ground pepper
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/4 tsp cinnamon
3 tsp olive oil
1–2 sprigs of spring onion, chopped
10 slices of French bread


Heat a pan or Paella Pan and coat with 2 tablespoons of olive oil when hot. Gently fry the onion and peppers. Add salt, black pepper and spices.

Pour the remaining tablespoon of olive oil around the edge of the pan. Arrange the bread slices around the edge, slightly overlapping each other. This will form a ‘retaining wall’ preventing the egg mixture from spreading.

Pour the egg mixture in the centre and reduce the heat to its lowest, then add the sliced haddock. Cover with a lid. It will take approximately 5 minutes for all of the egg mixture to set.

Finally garnish with the chopped spring onions. Cut into wedges and serve.


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