The Mediterranean coast offers a variety of delicious recipes with fresh ingredients, much like this Spanish fish frittata which is perfect for sharing!

SERVES 6 // COOKING TIME 35 min

INGREDIENTS
10 eggs
1½ tsp black pepper
1½ tsp salt
4 spring onions, finely chopped
2 tbsp unsalted butter
⅔ cup cooked, flaked hake
2 tbsp Parmesan
20 g flat-leaf parsley

METHOD
1. Preheat oven grill to 180°C.
2. Whisk together the eggs, seasoning and spring onions.
3. Melt the butter in an oven-proof pan over low heat. Add the egg and allow the edges to set, without stirring.
4. Sprinkle over the hake and Parmesan before the eggs set and grill for 10 minutes.
5. Turn out onto a platter and top with fresh parsley to serve.

Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto // HMimages.co.za

The post Our fish frittata is the best way to use up leftover fish appeared first on MyKitchen.