Smoked trout & pea frittata with parsley & red onion salad

20 MINUTES | SERVES 2 | EASY |

butter 1 tbsp smoked trout 125g, flaked into big chunks frozen peas 150g, defrosted eggs 4, beaten parmesan 25g chives º bunch, to serve SALAD extra-virgin olive oil 1 tbsp white wine vinegar 1 tbsp sugar a pinch red onion 1, thinly sliced flat-leaf parsley a bunch, torn

• Heat the grill to medium. Put a small oven-proof frying pan with the butter over a medium heat. Once the butter is foaming, add the trout and fry gently for a minute. Add the peas to the eggs, season really well with salt and black pepper and pour into the pan. Gently mix so that the trout and peas are evenly distributed. Cook for 5 minutes until the sides are slightly coming away from the pan. Grate over the parmesan and put under the grill for 2-3 minutes until light golden and just set. • To make the salad, whisk the oil and vinegar with the sugar then season and toss with the onion and parsley. Sprinkle the chives over the frittata and serve with the salad. PER SERVING 469 KCALS | FAT 28.2G | SATURATES 10.3G CARBS 15G | SUGARS 9.6G | FIBRE 6.9G PROTEIN 35.4G | SALT 1.8G