F I SHY F RI T TATA

Women's Health (South Africa) - - COMPETITION -

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.

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