Wake up the right way with our delicious kedgree frittata recipe that's bursting full of flavours. This filling frittata is made up of fluffy eggs, smoked haddock and rice. This Indian-style breakfast will keep you feeling full all the way till lunchtime.
Place the rice and eggs into a medium pan and cover with water. Bring to the boil and cover and gently simmer for 15 minutes until the rice is tender. Drain well. Place the eggs into a bowl of cold water and allow to cool for 5 minutes, before removing their shells and roughly chopping and setting aside in a mixing bowl with the drained rice.
Meanwhile place the haddock fillet into a medium frying pan and pour over the milk. Bring to the boil and cover and simmer for 8 minutes until the fish is opaque and cooked through. Remove from the heat. Discard the milk, then discard any skin or bones from the fish and flake and add the fish to the eggs and rice with the spinach leaves and gently toss.
Heat the oil in a medium heavy based 30cm/12inch frying pan and cook the onion over a moderate heat for 4-5 minutes until golden and softened. Remove from the heat and add all the ingredients from the mixing bowl and gently toss together. Add the eggs to the reserved milk with the parsley and beat well then pour over the ingredients in the pan. Gently cook over a low heat for 5 minutes until the base is set. Preheat the grill to hot then cook under the preheated grill for a further 3-4 minutes until the top is set, golden and firm. Cut into wedges to serve and serve with a simple salad of spinach leaves, rocket and spring onions if liked.
If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
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