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Goat's cheese, smoked trout, asparagus, leek and potato frittata
Goat's cheese, smoked trout, asparagus, leek and potato frittata
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Wholesome smoked trout frittata for a satisfying family meal.
Ingredients:
  • 6 small coliban potatoes
  • 1 bunch asparagus, woody ends trimmed, cut into 1cm lengths
  • 36.40 gm olive oil
  • 1 leek, pale section only, thinly sliced
  • 6 eggs, lightly whisked
  • 125ml cream
  • 300g smoked trout, coarsely flaked
  • 100g goat's cheese, coarsely crumbled
  • 20.00 ml dill sprigs
  • Baby rocket leaves, to serve
Instructions:
  • In a medium saucepan, cover the potato with cold water and bring it to a boil over high heat. Cook for 15 minutes until just tender. Add the asparagus and cook for an additional minute. Refresh everything under cold running water and then slice into 1cm thick pieces.
  • 1. Preheat the grill on high. Meanwhile, heat oil in a 20cm non-stick frying pan over medium heat. Sauté leek for 5 minutes until softened. Remove from heat. 2. Arrange potato, asparagus, leek, and trout in the pan and cook over low heat. 3. In a large jug, whisk together eggs and cream. Pour over the potato mixture. 4. Sprinkle with goat's cheese and dill. Cook for 7-8 minutes until the frittata is set on the edges but slightly runny in the middle.
  • Grill for an additional 5 minutes until golden brown and set. Remove and cut into wedges. Serve with baby rocket leaves.

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