By Dr Clare Bailey with Dr Sarah Schenker, foreword by Dr Michael Mosley

Hot Smoked Trout and Mushroom Frittata

Serves 2

3 eggs

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.