This is a perfect dish for all the family and a great way to introduce kids to fish, think of it as a really tasty omelette that can be enjoyed hot or cold and would double up as a great lunch box item.

Ingredients

This is a perfect dish for all the family and a great way to introduce kids to fish, think of it as a really tasty omelette that can be enjoyed hot or cold and would double up as a great lunch box item.

I like to eat mine with some oven roasted tomatoes and some crisp salad leaves. If you wanted to bulk this omelette out just put some diced cooked potatoes through the mix and you'll have a delicious Spanish tortilla.

Serves: 6

  • I pkt of inismara seafood mix.
  • 8 eggs, beaten.
  • A small splash of milk
  • I bunch of spring onions, (110g) trimmed, washed and chopped
  • 1/2 bag (125g) grated mature red cheddar
  • I tbsp butter (25g)
  • Salt and pepper

PS: Add a tsp of curry powder to the eggs if you fancy giving it a lovely little twist.

Method

  1. Set your oven to 200 deg. You will have to work quickly for the initial part of this recipe so have everything ready.
  2. Melt the butter in the pan over a medium-high heat preferably in a nonstick pan, making sure all of the pan is coated nicely then add your spring onions.
  3. Season your eggs and add the milk to the eggs. Whisk together and add the egg mix to the pan then turn around once or twice with a wooden spoon or spatula before adding the seafood.
  4. Level out your mix and top evenly with the cheese then place in the preheated oven for 20 minutes. Allow to cool a little, loosen the sides of the frittata then slide out carefully onto a large plate, or simply leave in the pan and bring over to the table.

Oven roasted tomatoes:

  1. Put some cherry vine tomatoes on a roasting tray leaving them on the vine, drizzle with olive oil the season. Cook in a preheated oven for 6-8 minutes.