The trout frittata is a tasty dish made with trout fillets enriched with onion and parsley, cooked in extra-virgin olive oil. The eggs and milk together with butter give the frittata a soft texture and an irresistible flavor. Perfect to enjoy as a main course or to serve as finger food on special occasions.
Heat the oil in a non-stick pan, add the trout fillets and the whole onion
Cook for 6-7 minutes, turning the fish several times
Season with salt, remove the onion and flake the fish with a fork
Beat the eggs with a pinch of salt and the chopped parsley, add the milk and the flaked trout
Melt the butter in the pan, pour in the egg and fish mixture and cook the frittata over low heat
Italy
| Energy (kcal) | 163.33 |
| Carbohydrates (g) | 0.46 |
| of which Sugars (g) | 0.46 |
| Fat (g) | 11.25 |
| of which Saturates (g) | 4.17 |
| Protein (g) | 15.02 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.08 |
