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Try this frittata recipe, great for a light meal or quick snack.
For eggs: beat the eggs with some milk (about half a cup or so) and season with the salt, pepper, chilli and cumin. Set aside.
Cook the potatoes in a little olive oil in a hot pan until cooked and coloured. Set aside.
Put some butter in a hot pan and when foaming add the red onion and shallots – cook until softened.
Add the dandelion, snow peas and kale and cook until softened then add the milk and egg mixture.
Crumble the smoked trout evenly around the pan and do the same with the feta. Do not stir.
Adjust the heat so that the bottom will cook and set but not burn.
When the egg is fairly set you can put the pan under the grill so as to cook the top and give it some good colour.
Serve straight from the pan with some bread.
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