Smoked Cod Frittata
Makes 12 slices
500g smoked cod
1 cup (250ml) milk
60g Parmesan, grated
60g Cheddar, grated
2 Tablespoons chopped fresh thyme
30g fresh basil leaves, torn
2 Tablespoons olive oil
1. Place the smoked cod in a pan with the milk mixed with enough water to cover. Bring to the boil, then reduce the heat and simmer for 3 – 4 minutes. Remove with a slotted spoon and flake the flesh.
2. Whisk the eggs in a bowl and add the Parmesan and Cheddar, thyme, basil leaves and the fish. Mix together well.
3. Heat the oil in a large 23-25cm (9 – 10 inch) heavy-based frying. Pour in the mixture and cook over medium heat for 10 minutes, or until nearly cooked. Place under a hot grill for 3 – 4 minutes, or until just set and lightly golden. Cut into wedges for serving.