Smoked trout and pea frittata with parsley and red onion salad

Method

• 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.