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| Spring onion frittata with smoked ocean trout |
Serves 4
Spring onion frittata with smoked ocean trout ingredients: 8 eggs. 2 tbs vinegar. 4 spring onions, chopped, plus extra to serve. 1 tbs sunflower oil. 250g smoked ocean trout. Coriander sprigs and toasted sesame seeds, to serve
Spring onion frittata recipe: Whisk 2 eggs with 2 tsp vinegar and 2 tbs spring onion, and season with freshly ground black pepper. Heat 1 tsp oil in a small frypan over medium-low heat, swirling the pan to coat the base and sides. Add the egg mixture and cook for 4-5 minutes until the base is slightly set. Cook, occasionally drawing back the edges with a spatula to allow the uncooked egg to spill over onto the pan, for a further 1-2 minutes. When egg is set on top, slide onto a plate and keep warm. Repeat with remaining egg, vinegar, spring onion and oil to make 3 more frittatas. To serve, top each frittata with a quarter of smoked ocean trout and garnish with coriander, sesame seeds and extra spring onion. By then, the Spring onion frittata with smoked ocean trout is ready
