• 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

    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.

    ALSO SEE: Eggs Benedict Recipe

    Eggs Benedict Recipe

    Recipe and styling by Nomvuselelo Mncube

    Photograph by Dylan Swart

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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