Trout and spinach frittata

By Birgitta

Now that we're allowed to eat as many eggs as we want, I have a frittata for lunch at least once a week! This variant I knocked up the other evening, much to the pleasure of my wife and my sister, after attending one of those parties where you expected food, yet none materialised.

Allegra McEvedy

Ingredients

• 2-3 free range eggs
• 130 g spinach, well washed
• 1 clove garlic, sliced
• Handful of mustard cress
• 1 trout fillet, smoked or fresh, cooked
• Squeeze lemon
• 3 tbsp extra virgin olive oil
• salt and pepper

Details

Servings 1
Adapted from guardian.co.uk

Preparation

Step 1

Gently heat two tablespoons of olive oil in your best omelette pan and fry the garlic until golden. Whack the heat up, drop the spinach in immediately and start turning it over with a spoon/spatula until it wilts. Season.

Tip the spinach into a sieve and squish it with the back of a spoon so the water comes out. Wipe the omelette pan clean with kitchen roll then return to a medium heat.

Add the last of the olive oil and crack the eggs into it. Use a fork to break the yolks and swirl them around a bit - but you want streaks of yellow and white, not a beaten thing like an omelette.

The eggs will quickly start setting. As they do, draw the outer edges of the frittata back to the middle of the pan, then tip it so that the runny egg moves to the outside. Fork on the spinach, then flake on the fish.

Finish with a squeeze of lemon and a sprinkling of mustard cress.