Asparagus Frittata with Smoked Trout
Ingredients
- Ingredients
- 1 bunch green Asparagus (500 grams)
- 2 Tbsps olive oil
- 50 grams black, pitted Olives
- 8 eggs
- 50 milliliters Whipped cream
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 120 grams Smoked trout
- 1 handful mixed Fresh herbs (such as sorrel, parsley, basil)
- 50 grams freshly grated Parmesan
Preparation steps
Rinse the asparagus, peel the bottom third of the asparagus, cut off the woody ends, and cut the asparagus into 3 cm (approximately 1 inch) long pieces. Heat oil in a pan and saute the asparagus for 5 minutes, stirring occasionally. Add in 1-2 tablespoons of water, cover, and let simmer until soft.
Meanwhile, let the black olives drain well, and chop coarsely. Mix the eggs with the cream, whisk, add nutmeg, season with salt and pepper.
Cut the smoked trout into pieces. Rinse the herbs, shake dry, pluck the leaves and chop coarsely.
To prepare the frittata, spread the olives, trout and herbs evenly into the pan over the asparagus, season with a little salt and pepper, and pour over the egg-cream mixture. Sprinkle half of the Parmesan over and bake the frittata in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 20 minutes.
Sprinkle the frittata with the remaining Parmesan and serve cut into pieces.
