Fish Frittata
Harvest Fish Frittata
This dish is light yet tasty - perfect for lunch or dinner.
Preparation Time:
10 Minutes
Ingredients:
| 2 tbsp | Gay Lea Spreadables Butter | 30 mL |
| 1 pkg | Janes Breaded Genuine Scottish Haddock | 580 g |
| 1 | Granny Smith apple, cored and diced | |
| 3 | green onions, finely chopped | |
| 2 tbsp | chopped fresh dill | 30 mL |
| 8 | Naturegg Omega 3 Eggs, beaten | |
| 1 tsp | Dijon mustard | 5 mL |
| 1/4 tsp | each salt and pepper | 1 mL |
| 1 1/2 cups | fresh rye or whole-wheat bread crumbs | 375 mL |
| 1/2 cup | shredded Tre Stelle Aged Cheddar Cheese | 125 mL |
Instructions:
Butter a 13-x9-inch casserole dish; arrange pieces of fish in single layer in dish. Toss apple with green onions and dill. Sprinkle over the fish.
Whisk together eggs, mustard, salt and pepper. Pour evenly over the fish. Bake in 350F (180C) oven for 20 minutes. Meanwhile, blend remaining butter with bread crumbs and cheese. Sprinkle over frittata. Bake for 15 to 20 minutes or until eggs are set. Broil for 5 minutes or until bread crumbs are golden brown.
Makes 8 servings.