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Trout and Wild Green Pesto Frittata

Gluten free
Servings 4

Ingredients

Pesto

  • 3 cups dandelion greens
  • 1 cup fresh basil
  • 1/4 cup walnuts
  • 2 garlic cloves peeled and chopped
  • 2 tsp lemon zest
  • Juice of 1/2 lemon
  • 1/3 cup grated Parmesan
  • 1/4 cup extra-virgin olive oil or avocado oil

Frittata

  • 8 large organic eggs
  • 1/4 cup milk
  • 1/2 lb smoked trout flesh broken into 1-inch chunks
  • 1/3 cup sliced sun-dried tomato
  • 1 Tbsp extra-virgin olive oil or avocado oil
  • 1/3 cup chopped shallots
  • 1/3 cup crumbled soft goat cheese

Instructions

  • In food processor, pulse together dandelion greens, basil, walnuts, garlic, lemon zest, and lemon juice until well combined and everything is pulverized. Add Parmesan and then, with machine running, drizzle oil through top feed tube. If needed, stop the machine to scrape down sides of bowl.
  • Heat oven broiler. In large bowl, beat together eggs and milk. Gently stir in 1/4 cup pesto, trout, and sun-dried tomatoes.
  • In ovenproof 10-inch skillet over medium, heat oil. Add shallots; heat until softened, about 2 minutes. Pour in egg mixture so it’s evenly distributed in pan and heat until edges begin to set, occasionally lifting cooked eggs around edges with spatula, about 5 minutes. Distribute goat cheese overtop and place skillet in oven. Broil until center of frittata is set and cheese has browned, about 3 minutes.

Notes

Per serving: 550 calories; 37 g protein; 43 g total fat (10 g sat. fat); 8 g total carbohydrates (3 g sugars, 2 g fiber); 418 mg sodium

Pesto, everywhere

You’ll have more pesto than you’ll need to use in this recipe. Consider that a good problem to have! You can use it as a sandwich spread, a lively addition to salad dressing, a healthy way to dress up roasted potatoes, or stirred into a pot of cooked grains.