Hot smoked trout frittata
This frittata is great for picnics or for lunch the next day.
1 cob(s), large
185 g, flaked
Roasted capsicum, not in oil
Baby spinach leaves
1 bunch(es), cut into 5cm lengths
- 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.
- 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.
- 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.