Smoked Ocean Trout and Asparagus Frittata with Rocket Pesto
Ingredients Method 1.Preheat oven to 180°C (160°C fan-forced). Grease six-hole (¾-cup/180ml) texas muffin pan; line bases with baking paper.
Ingredients
- 18 asparagus spears (340g), trimmed
- 150 gram sliced smoked ocean trout, chopped coarsely
- 1/4 cup (20g) finely grated parmesan cheese
- 6 eggs
- 2/3 cup (160ml) cream
- Rocket pesto
- 1 1/2 cup baby rocket leaves
- 2 tablespoon roasted pine nuts
- 1 clove garlic, chopped coarsely
- 2 tablespoon parmesan cheese, finely grated
- 1/4 cup (60ml) olive oil
- 1 tablespoon lemon juice
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