Eggs really do make the best breakfasts, but sometimes it’s all too easy to get stuck in a rut by cooking them the same way every morning. Mix things up by giving this frittata a try – it's quick, nutrient dense and super tasty. A perfect way to start your day; with a delicious combination of protein, healthy fats and brightly coloured vegetables!
I’ve used baby leaf spinach in this recipe because I love its mild, creamy flavour – but any kind of spinach will do. I’ve also gone for smoked mackerel, but fresh would be equally delicious if you’re not in a rush.
Spinach, Mackerel and Red Capsicum Frittata
A quick, nutrient-dense breakfast frittata combining eggs, smoked mackerel, baby leaf spinach, and red capsicum. This dish is a perfect way to start your day with a delicious combination of protein, healthy fats, and brightly coloured vegetables.
Servings: 2 Serves
Calories: 350kcal
Cost: $10
Equipment
- Heavy-based frying pan
- Grill
Ingredients
- 3 large eggs
- 1 tsp coconut oil
- ½ red capsicum deseeded and diced
- 1 handful baby leaf spinach
- 1 fillet roughly 80g smoked mackerel
- Salt and pepper
Instructions
- Beat the Eggs: Beat the eggs in a large bowl and set aside. Preheat your grill to high.
- Sauté the Vegetables: Heat the coconut oil to a medium heat in a heavy-based frying pan. Throw in the diced red capsicum and fry for a minute or two until softened. Add the spinach to the pan and cook for 30 seconds – just enough to wilt it – before transferring the contents of the pan into the bowl of beaten eggs. Mix well, before flaking in the mackerel and adding a little seasoning.
- Cook the Frittata: Return the pan to a high heat, then add the frittata mixture. Cook for 3 – 4 minutes on one side, before checking the bottom with a spatula to make sure it’s a good colour underneath.
- Grill to Finish: Now is the crucial part to gain that fluffy ‘soufflé’ like texture that is so important in a good frittata. Place the whole pan under the grill for a couple of minutes, so that it starts to rise. When it stops bubbling and is well risen, turn off the grill, remove the pan and fold over the frittata. The result? The crispest yet fluffiest omelette you will ever have eaten.
Notes
- Use fresh mackerel if preferred, but smoked mackerel adds a delicious depth of flavour.
- Any type of spinach can be used, but baby leaf spinach has a mild, creamy flavour.
 |
 |
 |
Pleased I found this recipe as it's a good way to eat spinach. Something I know I should eat more of. Though I don't normally like it, this is rather tasty.