Smoked mackerel, pea and spinach frittata
- October 2019
- Serves 4
- Hands-on time 30 min
For a speedy 30 minute recipe which is different from the rest, have a go at making this gorgeous smoked mackerel frittata with peas and spinach; it’s bound to impress but takes minimal effort.
Or, try this lovely baked spinach and pea frittata for a vegetarian version.
- 40.3g (9.8g saturated)
- 7.6g (4.4g sugars)
- Vegetable oil for frying
- 1 onion, finely sliced
- 2 garlic cloves, crushed
- 100g baby leaf spinach
- 12 medium free-range eggs
- 15g fresh dill, roughly chopped, small handful reserved to garnish
- Finely grated zest and juice 1 lemon
- 2 tbsp creamed horseradish from a jar
- 100g frozen peas, thawed
- 240g pack (4 fillets) sustainable smoked mackerel fillets, skin discarded and broken up
- 30g mature cheddar, grated
- Heat the grill to medium-high. Heat a glug of oil in a deep 23cm non-stick frying pan, add the onion and fry over a medium heat for 5 minutes fry until starting to soften. Add the garlic and cook for 1 minute more, then reduce the heat and add the spinach in batches, stirring regularly, until it has fully wilted.
- Meanwhile, put the eggs in a large jug with the dill, lemon zest and juice and creamed horseradish, then whisk together with salt and pepper. When all the spinach has wilted, add the peas and mackerel, then pour the egg mixture over the fish and veg.
- Gently mix everything together, then turn the heat to low and cook gently for 6-8 minutes. The base of the frittata should be set and golden. Sprinkle with the cheese and grill for 5-8 minutes until the top has set and the cheese is golden. Garnish with the remaining dill.
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