Trout and Wild Green Pesto Frittata - alive magazine
This frittata seems complex, yet it has a decided simplicity that makes for an exciting meal even on a busy weeknight. Whether store-bought or foraged from your…
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.alive.com.
Cooking tools:
- Food processor
- Microplane
- Citrus press
- Skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Spatula
- Kitchen scale
Ingredients
- 3 cups (750 mL) dandelion greens
- 1 cup (250 mL) fresh basil
- 1/4 cup (60 mL) walnuts
- 2 garlic cloves, peeled and chopped
- 2 tsp (10 mL) lemon zest
- Juice of 1/2 lemon
- 1/3 cup (80 mL) grated Parmesan
- 1/4 cup (60 mL) extra-virgin olive oil or avocado oil
- 8 large organic eggs
- 1/4 cup (60 mL) milk
- 1/2 lb (225 g) smoked trout, flesh broken into 1 inch (2.5 cm) chunks
- 1/3 cup (80 mL) sliced sun-dried tomato
- 1 Tbsp (15 mL) extra-virgin olive oil or avocado oil
- 1/3 cup (80 mL) chopped shallots
- 1/3 cup (80 mL) crumbled soft goat cheese
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Trout and Wild Green Pesto Frittata
deliciousliving.com
Chicken Pesto Frittata - alive magazine
alive.com
Chicken, Green Olive & Manchego Frittata, Fresh Spring Greens - Cuisine Magazine - From New Zealand
cuisine.co.nz
Pesto Salmon Frittata - alive magazine
alive.com
Pesto Chicken Frittatas - alive magazine
alive.com
Herb and Greens Frittata - alive magazine
alive.com
Pesto and veggie frittata – Food & Home Magazine
foodandhome.co.za
Green Pesto Frittata
thedoctorskitchen.com