Ingredients
2 tablespoons butter
½ brown onion/leek/mushrooms/bok choy, chopped
3 large boiled potatoes, diced (mix with sweet potato if you wish)
2 tablespoons freshly chopped dill (or ¾ teaspoon dried dill)
400g ocean trout (diced) or tuna or other fleshy fish
2 tablespoons freshly grated parmesan
4 eggs
salt and pepper
Method
Pre-heat oven to 150°C.
Fry onion (or leek, mushrooms, bok choy) in half of the butter.
In bowl mix onion, potatoes, dill, cubed fish, parmesan and beaten eggs. Season with salt and pepper.
Grease non stick baking dish with remaining butter. Pour in frittata mixture and cook for about 45 minutes or until set.
Author
Michele Burton
Eltham