Herby frittata pizza with avocado and smoked trout ribbons

Herby frittata pizza with avocado and smoked trout ribbons

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Herby frittata pizza with avocado and smoked trout ribbons

Serves: 4
Total Time: 30 mins

Ingredients

  • 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

Instructions

1

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.

2

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.

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