Herby frittata pizza with avocado and smoked trout ribbons

February 21, 2024 (Last Updated: April 16, 2024)
Herby frittata pizza with avocado and smoked trout ribbons

Our herby frittata pizza is flavour-packed! Featuring creamy avocado, savoury smoked trout ribbons, and a medley of fragrant herbs, this recipe elevates brunch to a whole new level.

Herby frittata pizza with avocado and smoked trout ribbons

Serves: 4
Total Time: 30 mins


  • 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.

ALSO SEE: Eggs Benedict Recipe

Eggs Benedict Recipe

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

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