Let me introduce you to this delicious trout frittata recipe, which is an ideal dish for anyone who is looking for easy-to-make, but also healthy meals. Quail eggs are definitely tasty on their own, however, you can take them to a whole new level by adding things like vegetables, meats, and cheeses to them.
If you’re worried about mixing quail eggs with trout, allow me to put to rest any concern you might have. These two ingredients come together very well. And, as it turns out, these two make an amazing combination!
Not only will the quail egg frittata be delicious, but it will also be filling. Trout, whether freshly baked, smoked, or yesterday’s leftovers is an ideal way of adding extra protein and omega 3 fatty acids to your diet. Of course, this recipe doesn’t force you to stay 100% true to the ingredients. Fortunately for your taste buds, a frittata is nothing more or less than a beautiful mix of different ingredients.
This means you can use whatever’s at hand. Preparing a trout frittata with quail eggs will not only help you clean out your fridge, as you can basically add whatever you want to it, but also fill you up with protein, fiber, vitamins, and antioxidants. Since trout (the smaller, freshwater-only relative of salmon) is very good for your heart, you also get extra health points. Talk about healthy and hearty!
HOW TO MAKE THIS TROUT FRITTATA WITH ASPARAGUS
I really like fish. In fact, I cook some type of fish 3-4 times a week. But sometimes I make too much and don’t really feel like eating the exact same meal the second day. That’s when I make salads, tortillas, quiches, and frittatas like this one. I get to use the leftovers in a creative and delicious way.
Quail Egg Frittata With Trout And Asparagus
- 24 quail eggs
- 2 trout fillets oven-baked or poached
- 2 green onions chopped
- 2 tbsp Greek yogurt full-fat
- 10 cherry tomatoes halved
- 10 asparagus spears cut in two
- olive oil extra virgin
- Start by preheating your oven. In the meantime, chop your vegetables. Cut the white asparagus spears into halves and dice 2 green onions. Halve the 10 tomatoes and the first step is done. Simple and fast.
- Take a saute pan or a wok and pour some extra virgin olive oil in it. This will ensure that the veggies won't stick. Heat up the oil over medium heat. When the oil is hot enough add the tomatoes and green onion and saute them for approximately 2-3 minutes until they turn barely soft.
- While the vegetables are cooking, whisk the quail eggs in a bowl, add 2 tablespoons of Greek yogurt, salt, and pepper. This is the base of your trout frittata. Season it as you like, really, you can play with flavors. Be creative when you cook. That's when the best results are obtained.
- Cut or tear the trout fillets into smaller pieces and place them in a baking dish. Lay the asparagus on top of the fish and season with a little salt and pepper. Now, pour the egg mixture on top and bake for 30 minutes or until it is set. Just keep the heat low; you don't want to burn your lunch/dinner!
- Use a toothpick to check if the frittata is set. Insert it right in the middle and if it comes out clean, you can take the dish out of the oven. If it's not clean, bake the frittata for another 5-10 minutes and check again. But make sure you don't bake it too long.
- Remove from the oven and let it rest for a couple of minutes before serving. It also reheats nicely for leftovers. Enjoy! You can eat it as is or with a creamy risotto. It's up to you.
As you can see, another spectacular meal is ready before you know it and you’re growing into a talented cook. But don’t take my word for it; just “listen” to your tastebuds. And if you liked this recipe and would like to try similar ones, this salmon frittata is just the thing.