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Herby frittata pizza with avocado and smoked trout ribbons

Name: Herby frittata pizza with avocado and smoked trout ribbons
Total time: 30 min
Yield: 4
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

November 14, 2019 (Last Updated: November 6, 2019)

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Print Recipe

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

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.

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.