Ingredients

• 200g/7oz spaghetti
• cooked according to packet instructions
• 1 tbsp grated parmesan
• 55g/2oz skinless salmon fillet
• chopped
• small bunch fresh parsley
• chopped
• 3 free-range eggs
• beaten
• sea salt and freshly ground black pepper
• 1 tbsp olive oil
• fresh chives
• chopped
• to serve

Directions

• Place the spaghetti
• parmesan
• salmon and parsley into a bowl and add the eggs. Mix well to coat and season with sea salt and freshly ground black pepper.
• Heat the oil in a 15cm/6in non-stick frying pan and add the egg mixture. Cook for 3-4 minutes
• until the underside is golden brown.
• Turn the frittata over by placing a large plate over the pan to cover it
• then carefully turn over the pan to catch the frittata. Carefully return the frittata to the pan uncooked-side down and continue to cook for a further 2-3 minutes
• until golden brown and cooked through.
• Serve onto a clean plate
• garnished with chives.