Instructions: Salt and freshly milled black pepper Chop vegetables, cut fish and bacon into strips and grate cheese. Heat butter and fry bacon. Add vegetables and fish. Cook for three minutes. Whisk eggs, season, add chopped parsley and scallion. Pour on to pan, add cheese and cook until the bottom is golden.

Place pan under preheated grill until frittata is set and golden. Serve with French break and a tossed green salad.

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