Anchovy and spring onion frittata with salad

Ingredients

For 1 serving

• Anchovies80 g
• Eggs2
• Spring onions2
• Parsley5 g
• Mixed salad greens80 g
• Whole wheat bread40 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, fish,

In season: March – May

Method

1. Clean the anchovies: pull off the head, open the belly, remove the guts and backbone, rinse and pat dry; chop them roughly with a knife.
2. Wash the spring onions, trim the roots and the toughest green part and slice them into thin rings; chop the parsley.
3. In a bowl beat the eggs with salt, pepper and parsley, then add the anchovies and spring onions.
4. Heat half the oil in a small non-stick pan over medium-low heat, pour in the mixture, cover and cook for 5 minutes, until the edges come away and the top is almost set.
5. Flip the frittata using the lid or a plate and cook for another 5 minutes, until golden and firm in the centre.
6. Wash and dry the mixed salad, dress it with the remaining oil and a pinch of salt and serve with the frittata and the wholemeal bread.