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    • Anchovy and Spinach Frittata

    Mark Sharron
    Easy
    30 Minutes
    2
    Amount Per Serving: Calories 160; Fat 10g; Protein 9g; Fibre 3g
    Anchovy and Spinach Frittata is an Italian-style egg dish full of flavour and nutrition. This dish is easy to make and can be served for breakfast, lunch, or dinner. It is a great way to use up any leftover vegetables you may have in the fridge. The anchovies give the frittata a salty, umami flavour, while the spinach adds a nutritious boost. The combination of flavours and textures makes this dish a real crowd-pleaser.
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    Ingredients

    • 6 large eggs
    • 2 tablespoons extra-virgin olive oil
    • 1/2 cup chopped onion
    • 1/2 cup chopped red bell pepper
    • 2 cloves garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh basil
    • 1/4 teaspoon crushed red pepper flakes
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 (2-ounce) can anchovy fillets, drained and chopped
    • 2 cups chopped fresh spinach
    • 1/2 cup shredded mozzarella cheese

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • 7. Sprinkle the mozzarella cheese over the top and transfer the skillet to the oven.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • 9. Remove from the oven and let cool for 5 minutes before slicing and serving.

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