Trout, Mushroom and Cheddar Frittata
A simple baked frittata with flaky trout, sautéed mushrooms, spinach, and cheddar. This familiar, protein-rich meal-prep option is easy to portion and reheats well for breakfast, lunch, or a light supper.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 1 serving
Ingredients
- 0.5 g Black Pepper
- 25 g Cheddar Cheese
- 80 g Cremini mushrooms
- 100 g Egg
- 15 g Green Onion
- 5 g Olive oil
- 1 g Salt
- 40 g Spinach
- 120 g Trout Fillet
Instructions
- Heat the oven to 190°C. Lightly oil a small oven-safe baking dish or skillet.
- Place the trout fillet in the dish, season with half the salt and pepper, and bake for 10 minutes.
- Meanwhile, heat the olive oil in a pan. Cook the mushrooms and green onion for 4 to 5 minutes, until softened.
- Add the spinach and cook just until wilted. Remove the trout from the oven and flake it with a fork.
- Whisk the eggs with the remaining salt and pepper. Stir in the cooked vegetables, flaked trout, and cheddar.
- Pour the egg mixture into the baking dish and bake for 12 to 15 minutes, until set in the centre. Cool before storing in a meal-prep container.