With the autumnal season upon us in Scotland, I feel a sense of rejuvenation in taking longs walks to see the leaves change colour and soak in the cool, crisp fresh air.
Before doing this, a fulfilling breakfast is essential! This trout and vegetable frittata is chocked full of nutritious energy such as omega-3s and fibre that will help keep you going all day long.
There’s a bounty of autumn season produce available to us and I enjoy finding new ways to incorporate them into classic favourites, such as with the sweet potatoes in this frittata.
The smokiness of the trout pairs nicely with the crisp flavour of the broccoli and sweetness from the potatoes. This is truly a special treat, and hearty meal, to serve at your upcoming autumn season brunches with family and friends.
Serves 4
Ingredients
2x 110g of RR. Spink & Sons Kiln roast trout
400g of sweet potatoes, halved
1 small head of broccoli, cut into florets
1 tablespoon of olive oil
½ teaspoon of thyme, finely chopped
8 eggs, beaten
Salt and black pepper, to taste
Method
Preheat grill to medium heat.
Boil sweet potatoes in salted water, 20 minutes, adding broccoli for last 3 minutes of cooking time; drain and set aside to cool.
Add olive oil to medium-sized non-stick frying pan, place on low heat, add potato and broccoli mixture.
In pan, flake Kiln roast trout, season with salt and pepper.
Pour egg mixture into pan and gently stir, cooking on low heat 5-6 minutes until edges are set with centre remaining
Cook on low heat 5-6 minutes until edges are set and centre remains slightly runny.
Place frittata under grill until cooked to desire consistency.
Served with green salad.
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