Frittata is one of those wonderfully versatile dishes that can be thrown together in less than 30 minutes and enjoyed at any time of day.
This frittata is a beautiful celebration of fresh ingredients – asparagus spears, cherry tomatoes, creamy goats cheese, and of course, hot-smoked trout.
It is flavoured with tarragon and given silkiness from the addition of a little dollop of sour cream. Baked in the oven until puffed and golden and served topped with tiny Huon Caviar flavour-bombs, this is a dish that is nothing but a pleasure to make and eat.
Trout, Goats Cheese & Asparagus Frittata
- 2 asparagus spears
- 2 free-range eggs
- 1 tbsp sour cream
- 2 large cherry tomatoes, halved
- ½ tbsp finely chopped tarragon leaves
- 50g Hot smoked ocean trout
- ¼ tsp sea salt
- Freshly ground black pepper
- Extra virgin olive oil
- 1/4 red onion, finely sliced
- ½ garlic clove, finely chopped
- 25g firm goats cheese
- 2 tsp salmon caviar
- Preheat oven to 220C.
- Snap off the woody ends of the asparagus spears and slice in half lengthways.
- Whisk the eggs and sour cream together in a bowl, then add the tomatoes, chopped tarragon, hot smoked trout (reserving a little to place on the top before baking), salt and a few cracks of pepper. Stir to combine.
- Heat a little olive oil in an ovenproof fry pan or baking dish. Add the asparagus, onion and garlic and cook over medium heat for 3 minutes, until softened. Remove from heat.
- Pour over the egg mixture, dot the top with goats cheese and remaining trout, and sprinkle with any remaining tarragon.
- Place in the oven to bake for 8-10 minutes until the cheese has melted and the frittata is golden brown.
- To serve, top with a few teaspoons of caviar and tarragon leaves. Serve hot.