Instructions

1. Thinly slice the fennel and spring onions.
2. Heat the olive oil in a non-stick frying pan over a medium-low heat. Add the fennel, cover with a lid and cook gently for about 8 minutes until softened, adding a splash of water if needed.
3. Stir in the spring onions and cook for another 2 minutes.
4. Meanwhile, whisk the eggs with a little salt and freshly ground black pepper.
5. Pour the eggs evenly over the vegetables.
6. Scatter over the chopped parsley, then arrange the sardine fillets in a circle on top.
7. Sprinkle with the grated cheese, if using.
8. Cook gently over a low heat for about 8 minutes, then cover with a lid for another 2–3 minutes until the egg is completely set.
9. Alternatively, finish the frittata under a hot grill for a couple of minutes until the top is lightly golden.
10. Leave to rest in the pan for 5 minutes before cutting into wedges, using the sardines as a guide.
11. Serve warm with a crisp green salad and slices of sourdough or lentil flatbread.