*This recipe is gluten-free according to industry standards


  • 1 tbsp butter
  • 125g smoked trout, flaked into big chunks
  • 150g frozen peas, defrosted
  • 4 eggs, beaten
  • 25g parmesan
  • 1/4 bunch chives, to serve


  • 1 tbsp extra-virgin olive oil
  • 1 tbsp white wine viegar
  • a pinch sugar
  • 11 red onion, thinly sliced
  • a bunch flat-leaf parsley, torn


  • STEP 1

    Heat the grill to medium. Put a small oven-proof frying pan with the butter over a medium heat.

  • STEP 2

    Once the butter is foaming, add the trout and fry gently for a minute.

  • STEP 3

    Add the peas to the eggs, season really well with salt and black pepper and pour into the pan.

  • STEP 4

    Gently mix so that the trout and peas are evenly distributed.

  • STEP 5

    Cook for 5 minutes until the sides are slightly coming away from the pan.

  • STEP 6

    Grate over the parmesan and put under the grill for 2-3 minutes until light golden and just set.

  • STEP 7

    To make the salad, whisk the oil and vinegar with the sugar then season and toss with the onion and parsley.

  • STEP 8

    Sprinkle the chives over the frittata and serve with the salad.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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