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.

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

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

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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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