Smoked Ocean Trout Frittata


  1. Cook potatoes in microwave for 5-8 minutes, or until tender. Peel pumpkin and remove seeds. Cut into 2cm cubes. Place onto a plate, cover loosely with plastic wrap and microwave for 3 minutes, until just tender. Cool potatoes and pumpkin slightly, then cut potatoes into 2-3cm pieces.
  2. Meanwhile, finely chop the onion. Heat half the oil in a 26cm ovenproof frying pan over medium heat. Add onion and cook for 5 minutes, stirring occasionally, until soft and lightly golden. Remove from heat. Place peas into a heatproof bowl and cover with boiling water. Stand for 1 minute then drain well.
  3. Combine potato, pumpkin, onion and peas in a large mixing bowl. Season well with salt and pepper. Tear ocean trout into pieces and add to bowl, then gently fold through to combine. Heat remaining oil in the frying pan over medium heat and add vegetable mixture. Whisk eggs in a jug and season with salt and pepper. Pour over potato mixture, gently moving with a fork to allow it to run through evenly.
  4. Cook for approximately 8 minutes, until egg has set around the edges. Preheat grill. (If using an oven, place on the top rack). Transfer pan to grill and cook the top of your frittata for a further 8 minutes or until set (check to make sure egg is cooked under surface).
  5. Cool slightly, cut frittata into wedges. Serve with salad, drizzled with a little olive oil. Any leftover frittata makes a great lunch the next day.