F I SHY F RI T TATA
SERVES 2 TO 4
• 1 tbsp extra-virgin olive oil • 8 free-range eggs, whisked • 2 salmon fillets (about 150g each), cooked, flaked • 1 handful baby spinach • Pinch each: salt, pepper and chilli flakes
1/ Heat the oil in a large skillet or frying pan. Pour in the eggs and stir gently for a couple of minutes over medium heat. 2/ Stir in the salmon, half the spinach leaves and seasoning. Allow to cook through. Serve with the rest of the baby spinach and another drizzle of olive oil.