Breakfast Frittata


Serves 4 (or two very hungry people!)
6 eggs
Two small smoked trout fillets
125 grams Light Soft Ricotta
1 ripe Avocado
Half a red onion diced
Half a fennel bulb diced
Salt and Pepper


Pre heat the oven at 180 degrees.

Crack and whisk eggs together in a large mixing bowl, then whisk in ricotta and salt and pepper.

In a small round oven proof dish scatter cubes of avocado, flaked of trout, onion and fennel. Pour over the egg mixture evenly.

Place in pre heated oven for 30 – 45 minutes until golden brown and minimal liquid when cutting into the frittata.

Serve as it is with a few fennel fronds or add crispy bacon and a poached egg for a more substantial meal.

Happy Eating 🙂

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