FISH FRITATA

FISH FRITTATA Serves: 4 Preparation time: 20 minutes Cooking time: 20 minutes Ingredients 2 peppered mackerel fillets 100 gm thin asparagus spears 10 ml oil 1 leek, chopped 6 eggs 250 ml cream (use milk for a lighter meal) 100 gm watercress, baby spinach and rocket leaves Parmesan cheese Fresh bread and butter Method Flake the fish and remove the skin and bones. Blanch the asparagus in boiling water, drain and refresh in cold water. Drain again and set aside. Heat the oil in an ovenproof, heavy-based pan and fry the leeks for a few minutes until glossy. Beat the eggs and mix with the cream, then pour into the pan and stir carefully with a spatula (as you would scrambled eggs) until it begins to set. Stir in the flaked fish and herbs. Arrange the asparagus on top and sprinkle with cheese. Cook the frittata without stirring it for another few minutes to make sure the bottom half is cooked. Then place the pan in the oven under the grill until the top is brown. Allow to cool slightly and cut the frittata into slices. Serve with extra herbs, fresh bread and butter.