Hot smoked trout frittata

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.