You probably can’t get a more easy frittata recipe than this one, and like most others you can adapt it to use similar ingredients or whatever you have available instead.
Two small smoked haddock fillets, cooked and flaked
100g cooked garden peas
One small onion, very finely chopped
Salt and pepper
Break the eggs into a large bowl, add the salt and pepper and beat until light and frothy, then set to one side. Gently fry the onion in the butter until tender. Stir in the smoked haddock and peas and then pour the eggs over the top. Cook over a gentle heat for around twelve minutes until the frittata is set.
This is an ideal supper dish, and since it’s equally suitable for breakfast too you can keep any leftovers in the fridge and enjoy them the following morning.