Chili Frittata with cod fillets - Muhdo

Prep and cook time: 15 min

Difficulty: easy

Cannot be frozen

(for 2 servings)

3 tbsp olive oil
1 small red chilli, chopped
110 g | 2 cups spinach, chopped ( great supply of choline )
Salt and pepper
4 eggs ( another recipe )
2 cooked cod fillets, smoked or fresh; flaked
Squeeze lemon

To garnish:
Red pepper strips
Coriander leaves


  1. Heat two tablespoons olive oil in a small frying pan and cook the chilli for 1-2 minutes. Drop the spinach in and start turning it over with a spoon/spatula until it wilts. Season with salt and pepper.
  2. Tip the contents of the pan into a sieve and leave to drain. Heat the grill.
  3. Return the pan to a medium heat and add the remaining oil. Crack the eggs into the pan and with a fork, break the yolks and swirl them around. The eggs will quickly start to set; as they do, draw the outer edges of the frittata back to the middle of the pan, then tip it so that the runny egg moves to the outside. Stir in the spinach, chilli and fish.
  4. Place the pan under the grill to brown the top of the frittata. Finish with a squeeze of lemon and garnish with red pepper and coriander.

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