Asparagus and Smoked Trout Frittata

This was good, but not impressive. Admittedly, I was making it for a crowd that included a vegetarian, so I omitted the smoked trout, which may have contributed to the blandness.

Only used 3 eggs/white, lessened the trout amount. Added chile peppers. Overall, light and delicious supper. Radish/watercress side was great! 50/50 on making again [longer than 30 mins].

I used smoked salmon instead of smoked trout since my grocery store didn't have any smoked trout. I didn't change anything else on the recipe. I cooked it in a cast iron skillet. Great flavor and my kids (under 6 years old) loved it! Will make again.

My husband and I love this recipe. First time I made it exactly, but we prefer smoked salmon so I have made it a couple of times since with smoked salmon. Great Saturday night meal. Loved the watercress and radish salad, too.

This was just OK to my taste. As I was fearing, the smoked trout cooked in the pan and, as all smoked fishes do when cooked, became very salty. Next time, I'll sprinkle it on top before serving

I loved smoked salmon so I substituted it for the trout and had feta in the fridge which I used instead of the parmesan. It came out lovely and flavorful. Perfect to take cold to work for lunch with a green salad.

This was good for a quick weeknight supper. I used leftover oven-roasted asparagus, canned smoked trout packed in oil (drained first on paper towels), six whole eggs instead of 4 whole and 4 whites, and closer to 1/2 cup cheese, so I doubt my version qualifies as light, but it tasted good. I also used minced shallot instead of green onion and topped the frittata with halved cherry tomatoes before baking.

couldn't find smoked trout, so we just grilled the trout (salt, pepper, dill, a little honey) on the side, along with a light cream sauce with dill.