AceFoodDesk says here’s today’s food recipe to enjoy with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: May.06: 2024: ABC Everyday Food News: TELEGRAM Ace Daily News Link https://t.me/YouMeUs2 

Alison Alexander’s baked smoked trout and asparagus frittata

This baked smoked trout and asparagus frittata gives a fresh spin to a classic and best of all, it’s simple to make.

It only takes 20 minutes to prepare and just over half an hour to cook, and it is the perfect addition to your next picnic or an equally appealing option for a hassle-free weeknight meal.

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1. 1.Pre-heat oven to 170ºC. Lightly grease a 25cm x 16cm shallow gratin dish.
2. 2.Heat oil in a small frypan and sauté onion until transparent. Remove from heat and set aside to cool. Cook asparagus in the microwave or simmering water until only just tender. Remove from heat and set aside to cool. Cut the asparagus into 3cm pieces, reserving the spear ends. Place peas in a small bowl and pour over boiling water to cover and leave for 1 minute. Drain and set aside to cool.
3. 3.Break eggs into a mixing bowl and beat lightly to break up. Add milk, cream, parmesan and seasoning and stir to combine. Add onion, asparagus and peas with the spinach leaves and stir together.
4. 4.Gently flake the trout into the mixture and stir lightly then pour into prepared dish. Scatter the spear ends on top. Place the dish in the oven and bake for about 25 minutes or until the top is light golden and risen. Remove from the oven and rest for 10 minutes before serving

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