By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley
Hot Smoked Trout and Mushroom Frittata
100g cottage cheese
25g Parmesan, grated
½ tbsp olive oil
50g mushrooms, sliced 2 spring onions, chopped
2 hot smoked rainbow trout fillets, flaked
2 large handfuls of baby spinach, chopped
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 the Parmesan. Season with a pinch of salt and plenty of black pepper and set to one side.
Heat the oil in an ovenproof frying pan or omelette pan. Fry the mushrooms for 3-4 minutes, then add the spring onions and flaked trout and cook for another 2 minutes.
Stir in the spinach and cook it until it has just 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 cooktop.
Put the pan under the grill for about 4 minutes, until the eggs have set. Serve warm with a green leafy salad.