ARTICHOKE, TROUT & HERB FRITTATA

SERVES 4-6 PREP 15 MINS COOK 15 MINS

• 4 eggs

• 3 egg whites

• 20g butter

• 2 tbsp olive oil

• 1 tbsp capers

• 1 leek, trimmed, finely sliced

• 3 garlic cloves, crushed

• 1 cup baby spinach

• pinch chilli flakes

• 200g tub artichoke hearts, drained, halved

• 1/3 cup low-fat ricotta

• 100g hot smoked trout fillets, flaked

• ¼ cup each dill, chervil

• mixed salad leaves, capers, lemon zest, lemon wedges, to serve

1 In a large jug, whisk eggs and whites together.

2 In a medium frying pan, melt butter and oil on medium. Cook capers, leek and garlic 4-5 mins, stirring, until leek is tender. Stir in spinach and chilli and cook 1 min.

3 Pour egg mixture over vegetables. Top with artichokes, dollops of ricotta, trout and herbs. Season. Reduce heat to low and cook, covered, 4-5 mins, until almost set, shaking pan gently occasionally.

4 Preheat grill to high. Grill frittata 2-3 mins until golden. Serve in wedges topped with combined salad leaves, capers and zest. Accompany with lemon wedges.