Photo of Smoked mackerel, spinach & new potato frittata by WW

Smoked mackerel, spinach & new potato frittata

13
2
0
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
Serve slices of this tasty frittata for lunch, or pack it up for a picnic.

Ingredients

New potatoes, raw

400 g, cut into 2mm slices

Egg, whole, raw

10 medium, raw, beaten

Mackerel, smoked

4 fillet(s), (75g each), peppered, skin removed and fish flaked

Spinach

50 g, young leaf

Basil, fresh

30 g, leaves picked and torn

Dried Mixed Herbs

1 teaspoons

Chilli flakes

1 teaspoons, level

Instructions

  1. Put the potatoes in a pan of boiling water. Simmer for 8-10 minutes until tender. Drain and set aside for 2 minutes to steam dry in the pan.
  2. Preheat the oven to 170°C, fan 150°C, gas mark 3. Line a 23cm x 12cm x 5cm deep rectangular baking dish with baking paper.
  3. In a large bowl, whisk together the eggs, dried mixed herbs, chilli flakes and 1 tablespoon water and season to taste.
  4. Layer the potatoes, mackerel, spinach and basil in the prepared baking dish. Pour over the egg mixture and bake for 50 minutes to 1 hour until the egg is cooked through. Slice and serve.

Notes

Take care not to overcook the frittata or the eggs will become tough. You can serve this straight from the oven, but it’s just as good served cold.

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