Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Herby frittata pizza with avocado and smoked trout ribbons
- 2 tbsp canola oil
- 8 eggs
- handful each fresh dill, basil and coriander, finely chopped + extra dill, to garnish
- salt and freshly ground black pepper, to taste
- 175g Woolworths Smokey BBQ & Spring Onion Flavoured Medium Fat Cream Cheese
- 1 tbsp full-cream milk
- 2 x 80g smoked trout ribbons
- 1 avocado, sliced
- microherbs, to garnish
- lemon cheeks, to serve
Heat the canola oil in a large non-stick frying pan placed over medium heat. While the oil is heating up, combine the eggs, chopped fresh herbs and seasoning in a tall jug. Mix until well combined. Pour the mixture into the frying pan and cook until the mixture starts to set, about 8 minutes. Remove from heat and place the frying pan under a hot grill until the eggs are cooked, about 2 minutes.
Remove from oven and set aside until cooled slightly. While the frittata pizza cools, beat the cream cheese and milk together until well combined. Transfer the frittata pizza to a serving platter and spread over a thick layer of the cream-cheese mixture. Top with the trout ribbons and avocado slices, then garnish with the dill and microherbs. Enjoy with the lemon cheeks alongside, for squeezing.