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Smoked Fish and Rice Frittata

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
2 servings
Breakfast New England
Smoked Fish and Rice Frittata
Ingredients
  • 2 cups uncooked basmati rice
  • 2 eggs
  • 4 ounces smoked haddock, or other white fish
  • 1 bay leaf
  • 1 cup milk, or as needed
  • 1 tablespoon butter
  • 1 teaspoon curry powder
  • 4 green onions, chopped
  • 1/4 cup frozen green peas
  • salt and pepper to taste
  • 1/2 cup low-fat plain yogurt
Instructions
1
Follow the package instructions to cook the rice. Once cooked, drain it and let it sit for a while before cooling down. Place eggs in a saucepan and submerge them in cold water. Bring the water to a boil, then take it off the heat immediately. Cover the eggs and let them sit in hot water for 10 to 12 minutes. Remove from the hot water, cool down, peel, and chop them up. Set them aside for now.
2
In a small pan, place the haddock and add a bay leaf. Pour in just enough milk to cover the fish. Bring it to a gentle simmer over medium heat and cook slowly until the fish breaks apart easily. Remove the fish from the pan, flake it with a fork, and set it aside. Discard the milk and bay leaf.
3
Melt butter in a pan over medium-high heat. Add curry powder to the melted butter and stir it in, then add the peas and onions. Fry for a couple of minutes before adding the cooked rice, eggs, and fish. Mix everything gently and season with salt and pepper to taste. Heat it through and serve with a dollop of yogurt