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Photo of Smoked trout, fennel and leek frittata by WW

Smoked trout, fennel and leek frittata

Total Time
1 hr
15 min
35 min


Olive oil

1 tbs


1 whole, thinly sliced


1 baby, thinly sliced

English spinach

1 bunch(es), coarsely chopped (120g)


8 medium, lightly beaten

97% fat-free cottage cheese

100 g, ()½ cup)

Fresh chives

2 tbs, chopped

Fresh dill

1 tbs, chopped

Smoked trout

200 g, (Buy 300g) skin and bones removed, flaked

Extra light sour cream

2 tbs

Horseradish cream

1 tsp

Snow pea sprouts

100 g

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 16cm x 26cm (base measurement) baking tin with oil. Line base and sides with baking paper.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook leek and fennel, stirring, for 8–10 minutes or until softened. Add spinach and cook, stirring, for 2–3 minutes or until wilted. Set aside to cool slightly.
  3. Meanwhile, combine egg, cottage cheese, chives and chopped dill in a bowl. Season with salt and pepper. Arrange spinach mixture and trout over base of prepared tin. Pour over egg mixture and bake for 25–30 minutes or until golden and just set. Set aside for 10 minutes to cool slightly.
  4. Combine sour cream and horseradish in a bowl. Season with salt and pepper.
  5. Serve wedges of frittata with horseradish sour cream, sprouts and extra dill.


SERVING SUGGESTION: Iceberg lettuce wedges, thinly sliced radishes and fat-free French dressing (up to 2 tablespoons per serve). TIP: Suitable for leftovers. Store (without toppings) in an airtight container in the fridge for up to 3 days. Add it: 1 tbs slivered almonds (toasted) to serve. Swap it: Sour Cream for 99% fat-free plain yoghurt.