It may seem odd to cook sardines in an omelet, but they are surprisingly delicious!

Serves 4

Need

• 4 fat sardines, cleaned, filleted and with heads removed, thawed if frozen
• Juice of 1 lemon
• 3 tbsp olive oil
• 6 large eggs
• 2 tbsp chopped fresh parsley
• 2 tbsp snipped fresh chives
• 1 garlic clove, chopped
• Salt, ground pepper and paprika

1. Open out the sardines and sprinkle the fish with lemon juice, a little salt an paprika. Heat 1 tbsp olive oil in a frying pan and fry the sardines for about 1-2 minutes on each side to seal them. Drain on kitchen paper, trim off the tails and set aside until required.
2. Separate the eggs. In a bowl, whisk the yolks slightly with the parsley, chives, and a little salt and pepper. Beat the egg whites in a separate bowl with a pinch of salt until fairly stiff. Preheat the grill until medium high.
3. Heat the remaining olive oil in a large frying pan, add the garlic and cook over a low heat until just golden. Gently mix together the egg yolks and whites and ladle half the mixture in the pan. Cook gently until just the beginning to set on the base, then lay on the sardines on the frittata and sprinkle lightly with paprika. Pour over the remaining egg mixture and cook gently until the frittata has browned underneath and is beginning to set on top.
4. Put the pan under the grill and cook until the top of the frittata is golden. Cut into wedges and serve at once.