Smoked trout frittata

The strong flavour of smoked trout makes an excellent counterpoint to the mild egg and potato base of this gorgeous frittata.

  • 55 mins cooking
  • Serves 4
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Smoked trout frittata
  • 2 medium_piece potatoes (400g), chopped coarsely
  • 175 asparagus, trimmed
  • 2 tablespoon coarsely chopped fresh chives
  • 150 gram sliced smoked trout
  • 4 eggs
  • 2 egg whites
  • 1/2 cup (125ml) milk


Smoked trout frittata
  • 1
    Preheat oven to 180°C/160°C fan-forced. Oil and line deep 19cm-square cake pan.
  • 2
    Boil, steam or microwave potatoes and asparagus, separately, until tender; drain. Place in prepared pan with chives, top with trout.
  • 3
    Whisk eggs, egg whites and milk together in large jug; pour into pan. Bake, uncovered, in oven, about 40 minutes or until frittata is set.
  • 4
    Stand frittata 5 minutes before cutting.

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