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Trout Omelette

February 12, 2014


It has been such a long time since I have said I am happy and actually felt it.  I am back at university and after such a bad year I can feel that things are really turning around for me.  There is no way I am going to go back to the way things were and a recent study revealed that certain foods like fish and eggs help to keep the brain happy and your skin glowing.  So I made a trout omelette which was a lovely delicately seasoned light snack.  It does not matter if you get a perfect flip, just make sure everything is cooked well.

This recipe was adapted from Silvana Franco’s The Really Useful Ultimate Student Cookbook (Murdoch Books, 2007).

Trout Frittata


1 tbsp olive oil, 1 small onion (peeled and chopped), 1 garlic clove (peeled and chopped), 100g boiled new potatoes (peeled and chopped into small chunks), 1 tsp cayenne pepper, 100g trout (skinned, de boned and flaked), 2 large eggs (beaten), 2 tbsps skimmed milk, 1 tsp dried herbs, salt and pepper.


1. In a large frying pan heat the oil over a medium heat.
2. Fry the onion and garlic for 5 minutes.
3. Fry the potatoes for a few minutes.
4. Add the trout and sprinkle on a little cayenne pepper.
5. Mix the milk with the eggs and dried herbs.
6. Pour into the pan.
7. Season with a little salt and pepper.
8. When the omelette is lightly browned and set on the bottom flip.
9. Serve when the omelette has cooked though.


From → Snacks

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