Mackerel, tomato and spinach frittata

Cleanse day one: so far so good, however, I have been feeling the effects of yesterday’s excursion so tomorrow will be more telling. This is a cleanse-friendly mix of eggs, fish, tomatoes and spinach. I have a feeling that frittatas will feature heavily over the next couple of weeks. I did miss the cheese a bit, but if seasoned well, it’s still really good. You don’t need to add more pepper if using peppered mackerel.

What to use

  • One smoked peppered mackerel
  • A handful of cherry tomaotes
  • A handful of spinach
  • Two free range eggs

How to use it

Put a little olive oil into your frittata pan. Halve the tomatoes and add to the pan on a medium heat.

Wash the spinach and with water still clinging to it, add to the pan and wilt.



Take the skin off the mackerel and break into large flakes.

Add to the pan. Cover with your beaten eggs. Season well.


Cook for five minutes on the hob, then put into a 200C oven to set for another five minutes.

Eat with a green salad.

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