BRUNCH

2 Pins

1mo

Brooke Kelly

a white plate topped with a piece of quiche next to a green leafy salad

Smoked Trout, Courgette & Ricotta Frittata - Brooke Kelly Nutrition

This smoked trout and courgette frittata with a hand-bashed almond pesto is made using fresh ricotta which adds an extra boost of protein and creates a more soft and pillowy-like texture. A good frittata is all about creating dimensions of flavour and texture in every bite - the onions are first sautéed down with just a little butter and white wine vinegar until caramelised, then layered with finely shaved courgette and flaked smoked trout before being encased in an eggy custard. The result? A super fluffy centre and crispy golden top. I'm not a fan of pesto 'smoothies', which is why this recipe calls for hand-bashing it 'nonna-style'. It mightn't be as speedy as your food processor, however the taste and texture is a million times better (trust me)! Slice and serve it warm, straight from

Clinical Nutritionist

Healing Powers

Healing

The Healing Power of Food with Clinical Nutritionist Brooke Kelly - RIISE