Fish frittata

SERVESl 3 eggs 2 l 100g cottage cheese l 25g Parmesan, grated l ½ tbsp olive oil l 50g mushrooms, sliced l 2 spring onions, chopped l 2 peppered mackerel fillets, flaked l 2 large handfuls of baby leaf spinach, chopped l ½-1 tsp chilli flakes (optional) • CALORIES 380 • PROTEIN 27g • FAT 29g• FIBRE 1g • CARBS 2g PREHEAT the grill to high. Whisk the eggs in a bowl together with the cottage cheese and Parmesan. Season with a pinch of salt and plenty of black pepper and set to one side. Heat the oil and fry the mushrooms for 3-4 minutes, then add the spring onions and mackerel and cook for another two minutes. Stir in the spinach and cook until wilted. Make sure the mixture is spread evenly over the pan, then pour over the eggs and a sprinkling of chilli flakes and cook gently for 4-5 minutes on the hob before placing under the grill for four minutes, until the eggs have set. Serve warm with a green leafy salad.