Asparagus, Smoked Trout, Spanish Onion and Olive Frittata 

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Impress your friends and family with this deliciously, healthy, quick appetizer.

Ingredients:

1 Spanish onion

1 bunch of asparagus

8 eggs, lightly beaten

250 g whole smoked trout, skinned and boned

50 g pitted Kalamata olives, roughly chopped

1 bunch of continental parsley

1 pinch salt or to taste

1 pinch of freshly ground black pepper, or to taste

Directions:

Preheat grill to medium-high.

Heat a non-stick frying pan over medium heat and spray with cooking spray. Add the onions and cook until translucent. Add the asparagus and stir through for 1 minute.

Combine eggs, smoked trout, olives, parsley, salt and black pepper in a mixing bowl. Add to the frypan and stir to mix through ingredients. Continue to cook for 3-5 minutes or until a cooked base has formed. Place under the preheated grill for 5-8 minutes or until the frittata is cooked through.

Serve warm with salad leaves.

Author:

Asparagus Australia

Member Comments: (2)

By: ewwwgrapefruit - 2010-10-29
Has anyone tried this with canned salmon?

By: samara2k - 2010-09-30
Made this for dinner with a pear, rocket and goats cheese salad. I had to do it all in the oven as I didn''t have an oven proof non stick pan but I fried the onion and asparagus then put it all in an oven dish and cooked it for 25 minutes and it was delicious.