Smoked Trout Frittata With Peas and Parsley and Red Onion Salad

Smoked trout and pea frittata with parsley and red onion salad

  • serves 2
  • Easy

Liven up your frittata with smoked trout and vibrant peas for an easy midweek meal ready in under 30 minutes


*This recipe is gluten-free according to industry standards



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


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

Nutritional Information

  • Kcals 469
  • Fat 28.2g
  • Saturates 10.3g
  • Carbs 15g
  • Sugars 9.6g
  • Fibre 6.9g
  • Protein 35.4g
  • Salt 1.8g