Hot smoked trout frittata
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This frittata is great for picnics or for lunch the next day.
Ingredients
Corn
1 cob(s), large
Egg(s)
8 medium
Smoked trout
185 g, flaked
Roasted capsicum, not in oil
100 g
Baby spinach
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.
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