Smoked trout and pea frittata with parsley and red onion salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 1 tbsp butter
- 125g smoked trout, flaked into big chunks
- 150g frozen peas, defrosted
- 4 eggs, beaten
- 25g parmesan
- 1/4 bunch chives, to serve
SALAD
- 1 tbsp extra-virgin olive oil
- 1 tbsp white wine viegar
- a pinch sugar
- 11 red onion, thinly sliced
- a bunch flat-leaf parsley, torn
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.
