Serves 4 (or two very hungry people!)
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.