Smoked mackerel, pea and spinach frittata recipe | delicious. Magazine

Name: Smoked mackerel, pea and spinach frittata recipe | delicious. Magazine
Ingredients: Vegetable oil for fryingApple-converted-space; 1 onion, finely sliced; 2 garlic cloves, crushed; 100g baby leaf spinach; 12 medium free-range eggs; 15g fresh dill, roughly chopped, small handful reserved to garnish; Finely grated zest and juice 1 lemonApple-converted-space; 2 tbsp creamed horseradish from a jar; 100g frozen peas, thawed; 240g pack (4 fillets) sustainable smoked mackerel fillets, skin discarded and broken up; 30g mature cheddar, grated

www.deliciousmagazine.co.uk

For a speedy 30 minute recipe, have a go at making this smoked mackerel frittata with peas and spinach; it's bound to impress but takes minimal effort.

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Ingredients

Vegetable oil for fryingApple-converted-space
1 onion, finely sliced
2 garlic cloves, crushed
100g baby leaf spinach
12 medium free-range eggs
15g fresh dill, roughly chopped, small handful reserved to garnish
Finely grated zest and juice 1 lemonApple-converted-space
2 tbsp creamed horseradish from a jar
100g frozen peas, thawed
240g pack (4 fillets) sustainable smoked mackerel fillets, skin discarded and broken up
30g mature cheddar, grated