Smoked Trout, Courgette & Ricotta Frittata

This smoked trout and courgette frittata with a hand-bashed almond pesto is made using fresh ricotta which adds an extra boost of protein and creates a more soft and pillowy-like texture.

A good frittata is all about creating dimensions of flavour and texture in every bite – the onions are first sautéed down with just a little butter and white wine vinegar until caramelised, then layered with finely shaved courgette and flaked smoked trout before being encased in an eggy custard. The result? A super fluffy centre and crispy golden top.

I’m not a fan of pesto ‘smoothies’, which is why this recipe calls for hand-bashing it ‘nonna-style’. It mightn’t be as speedy as your food processor, however the taste and texture is a million times better (trust me)!

Slice and serve it warm, straight from the oven with dollops of the almond pesto and some dressed leaves if you so desire. This is also an excellent meal prep to keep in the fridge when you need a quick bite during the working week.

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Quick Sticks

Serves 4-5

Prep Time 10 Mins

Cook Time 30 Mins

Method

1
Preheat oven to 200 degrees celsius and line a medium round cast iron pan with greaseproof paper.
2
Heat the olive oil in a non-stick pan over a medium-low heat. Add the onions, cooking for about 5 minutes or until they soften and start to turn opaque. Add the butter and continue stirring until they start to caramelise. Deglaze the pan with the white wine vinegar and allow it to ‘cook off’ briefly. Remove the onion from the pan and add to the base of prepared pan.
3
Next, layer the shaved courgette over the top of the onions. Repeat the same step with the flaked trout.
4
In a large bowl, combine the eggs, ricotta, salt and pepper. Whisk until well combined and free of lumps. Pour into the prepared pan, ensuring the vegetables and trout are fully covered. Scatter over the oregano, then place into the oven to bake for approximately 25 minutes or until cooked through the centre with a golden puffy top.
5
Meanwhile, make the pesto by adding the almonds to a mortar and pestle. Bash until you form small crumbs, then remove and set to the side. Next, add the basil and garlic. Bash until the basil has completely disintegrated and turned into a paste like consistency. Finally, add the almonds back in along with the lemon juice, lemon zest, grated parmesan and olive oil. Add a little more olive oil if your pesto is too thick. Season with salt and pepper to taste.
6
Slice the frittata and serve with a generous dollop of almond pesto and some dressed leaves if desired.