Recipe

Smoked ocean trout and asparagus frittata with rocket pesto

  • 40 mins cooking
  • Makes 6 Item
  • Print
    Print

Ingredients

Smoked ocean trout and asparagus frittata with rocket pesto
  • 18 asparagus spears (340g), trimmed
  • 150 gram sliced smoked ocean trout, chopped coarsely
  • 1/4 cup (20g) finely grated parmesan cheese
  • 6 eggs
  • 2/3 cup (160ml) cream
Rocket pesto
  • 1 1/2 cup baby rocket leaves
  • 2 tablespoon roasted pine nuts
  • 1 clove garlic, chopped coarsely
  • 2 tablespoon parmesan cheese, finely grated
  • 1/4 cup (60ml) olive oil
  • 1 tablespoon lemon juice

Method

Smoked ocean trout and asparagus frittata with rocket pesto
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease six-hole (¾-cup/180ml) texas muffin pan; line bases with baking paper.
  • 2
    Cut asparagus into 4cm lengths; reserve asparagus tips. Layer remaining asparagus, trout and cheese in pan holes. Whisk eggs and cream in medium bowl; pour into pan holes. Top each frittata with three asparagus tips.
  • 3
    Bake about 25 minutes. Stand in pan 5 minutes; using palette knife, loosen frittata from edge of pan before turning out, top-side up.
  • 4
    Meanwhile, make rocket pesto; blend or process rocket, nuts, garlic and cheese until finely chopped. With motor operating, gradually add combined oil and juice in a thin, steady stream; process until pesto is smooth.
  • 5
    Serve frittata, top-side up, with rocket pesto.

More From Women's Weekly Food