It can be hard to cook a nutritious meal particularly when you’re tired or perhaps time just isn’t on your side.  I’ve been feeling like that quite a lot recently hence the recent reoccuring themes of roasted vegetables and frittatas for example like this one: smoked trout and leek frittata.  This recipe however doesn’t quite use everyday ingredients as much as I normally would.  Or perhaps you do have smoked trout, leek and asparagus in your fridge, in which case I’d like to invite myself over for dinner so I can check out the rest of your fridge.

The smoked trout packs in an abundance of flavour which is softly complemented by the leek and asparagus.  As always, enjoy!

Smoked trout and leek frittata

Serves 4

Ingredients

• 6 eggs
• 1/2 cup low fat greek yoghurt
• approximately 250 grams smoked trout (fillet only, bones and skin removed), flaked into chunks
• bunch of asparagus, trimmed
• white part of leek, sliced
• half a bunch of chevril (or herb of choice)
• pepper as desired
• canola oil for greasing

Steps:

• Preheat oven to 175°C
• Bring a saucepan of water to boil, add asparagus and leek and cook for a minute or two to slightly soften
• Whisk eggs, yoghurt, chevril and pepper together in a bowl until well combined
• Lightly grease your tin of choice
• Place asparagus, leek and smoked trout in the bottom of tiin
• Pour over egg mixture
• Bake for approximately 20 minutes or until cooked through
• Serve with side salad of choice

Note: The timing and temperature may depend on the size of your tin.  The tin I used was 20 cm in diameter

Per serve

1298 kJ, protein 29 g, total fat 17.4 g, sat fat 6 g, carbs 9 g