Smoked Mackerel and Beetroot Frittata

Smoked Mackerel and Beetroot Frittata

Something a bit different today. I was getting ready for the builders to come and get started on the conversion of our garage and was clearing away a couple of "piles of stuff" and came across a bargain book I'd bought just after we'd moved in and forgotten all about. I'd bought it with my husband in mind because it had lots of information about food that's good for your digestion or your joints or your mind.

It's called Healthy Every Day and it's by Dale Pinnock. You can get it from Amazon but it's £14.99, if you follow the link to the Book People it's £4.99. I took the inspiration from the book but as usual added my own touch.

It's basically a big omelette for 2 people.

You need a really good non stick frying pan and when cooking keep the heat medium so that none of the ingredients stick or this will cause your frittata to stick too.

Turn on your grill to heat up and if you have the option use a medium heat.

First I beat 6 large eggs together in a bowl, seasoned with some salt and plenty of black pepper and set aside.

Next I heated a little olive oil and added in some beetroot. You could use a couple of chopped cooked beetroot, the type you get in vacuum packs but I used some cooked Sweetfire Beetroot that I got from Waitrose/Ocado, I think most stores do their own version. Next some smoked mackerel. I used a 230g pack of boneless smoked mackerel which I skinned before flaking into the pan. Heat gently and stir, don't let the ingredients stick. Then I added 80g of baby spinach leaves and continued to heat until they were just about to wilt, then I added the eggs, stirring a little just to ensure the ingredients were well distributed throughout the frittata. Then leave it until the bottom is cooked and lifts away from the pan. Once it's at that stage put the pan under the grill and cook until it's at the stage you like it, I like my eggs firmly cooked, my husband prefers them a little under. Then, it's ready to serve with some buttered new potatoes or some warm crusty bread or as we did, a salad.

It's a lovely light lunch or supper with sharp, spicy beetroot which cuts through the rich oily mackerel and the spinach adds an irony lilt and little crunch. According to the book it's good for your joints, metabolism and heart/circulation.

I did think it would be nice with a little crumbled feta on top and perhaps a little herb, maybe sage or thyme. I also think you could make a nice alternative with some meaty, de-seeded chopped beef or Marmande tomatoes, some basil and some baby mozzarella, ideal as a vegetarian alternative.