Ingredients
- 6 Perlas potatoes
- 1 bunch asparagus, woody ends trimmed, cut into 1cm lengths
- 2 tbs olive oil
- 1 leek, pale section only, thinly sliced
- 6 eggs, lightly whisked
- 1/2 cup (125ml) pouring cream
- 300g smoked trout, coarsely flaked
- 100g goat's cheese, coarsely crumbled
- 1 tbs dill sprigs
- Baby rocket leaves, to serve
Directions
- Step 1
Place potato in a medium saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 minute or until just tender. Add asparagus and cook for a further 1 minute. Refresh under cold running water. Cut into 1cm thick slices.
- Step 2
Preheat heat grill on high. Heat oil in a 20cm (base measurement) non-stick frying pan over medium heat. Add leek and cook, stirring for 5 minutes or until leek softens. Remove from heat. Arrange potato, asparagus, leek and trout in the frying pan and place over low heat. Whisk eggs and cream in a large jug. Pour the egg mixture over potato mixture. Sprinkle with goat's cheese and dill. Cook for 7-8 minutes or until frittata is set around the edge but still runny in the centre.
- Step 3
Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill. Cut into wedges and serve immediately with baby rocket leaves.
Serving size: 4
Recipe courtesy of taste.com.au