Photo of Hot smoked trout frittata by WW

Hot smoked trout frittata

8
4
4
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
This frittata is great for picnics or for lunch the next day.

Ingredients

Corn

1 individual

Egg(s)

8 medium

Smoked trout

185 g, flaked

Roasted capsicum, not in oil

100 g

Baby spinach leaves

150 g

Olive oil

1 tbs

Asparagus

1 bunch(es), cut into 5cm lengths

Balsamic vinegar

1 tbs

Instructions

  1. Cut the kernels from the corn cob. Whisk the eggs in a large bowl until combined. Add the corn kernels, trout, capsicum and 50g spinach. Season with salt and pepper. Stir to combine.
  2. Heat the oil in a large, ovenproof, non-stick frying pan over medium-high heat. Cook the asparagus, stirring, for 2 minutes or until just tender. Transfer to a plate. Add egg mixture to pan and arrange asparagus on top. Reduce heat to medium and cook for 10 minutes or until the base is set.
  3. Preheat grill on high. Cook the frittata under the grill for 5-6 minutes or until golden and set. Set aside for 5 minutes to cool slightly. Serve with the remaining spinach leaves and drizzle with the balsamic vinegar.