*This recipe is gluten-free according to industry standards
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Ingredients
- 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
SALAD
- 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
Method
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Step 1
Heat the grill to medium. Put a small oven-proof frying pan with the butter over a medium heat.
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Step 2
Once the butter is foaming, add the trout and fry gently for a minute.
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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.
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Step 5
Cook for 5 minutes until the sides are slightly coming away from the pan.
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Step 6
Grate over the parmesan and put under the grill for 2-3 minutes until light golden and just set.
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Step 7
To make the salad, whisk the oil and vinegar with the sugar then season and toss with the onion and parsley.
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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
