Asparagus and Smoked Trout Frittata
This fancy frittata is perfect for your next brunch, and guests will never know it only took 30 minutes to make.
Recipe by Cooking Light May 2010
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05/03/2017
I really am not a fan of any fish - so I substituted smoked ham and bacon for the fish. I also changed the dill to Mrs. Dash Original seasoning. This got rave reviews. So - if you are not into fish - or what a dish that is fantastic - don't be afraid to substitute.
10/22/2011
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.
03/27/2011
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.
06/14/2010
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.
06/04/2010
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.
05/11/2010
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].
05/11/2010
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.
05/10/2010
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
04/24/2010
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.
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