RR. Spink & Sons Smoked Trout Frittata With Broccoli & Sweet Potato


RR. Spink & Sons Smoked Trout Frittata With Broccoli & Sweet Potato

RR. Spink & Sons Kiln Roast Trout Frittata With Broccoli & Sweet PotatoGet your fill of healthy ingredients with one of our most versatile kiln roast trout recipes – a healthy Spanish omelette that can be enjoyed at any time of day, hot or cold.

Serves 4 people

Ingredients

  • 1-2 packets of RR Spink Kiln roast trout
  • 400g sweet potatoes cut in half
  • 1 small head broccoli, cut into florets
  • 1 tbsp olive oil
  • Half tsp of thyme, finely chopped
  • 8 eggs, beaten
  • Salt and freshly milled black pepper

“One of my favourite hot smoked trout recipes to rustle up in the morning for breakfast, or ahead of a picnic.” Scott Fraser

METHOD:

  1. Preheat the grill to a medium heat.
  2. Boil the potatoes in salted water for 20 minutes. Add the broccoli and kale for the last 3 minutes of cooking. Drain and set aside to cool.
  3. Place a medium, non-stick frying pan onto a low heat and add the olive oil.
  4. Put the potatoes, broccoli and into the pan then flake over RR. Spink & Sons kiln roast trout, seasoning with salt and freshly ground pepper to taste.
  5. Pour in the eggs and stir gently. Cook on a low heat for 5-6 minutes until the edges are set and the centre has a bit of a wobble.
  6. Finish cooking the frittata under the grill until it is cooked through.
  7. Slice into portions, and serve hot or cold with a green side salad.

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