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Trout and Wild Green Pesto Frittata

Serves 4.


    Trout and Wild Green Pesto Frittata

    This frittata seems complex, yet it has a decided simplicity that makes for an exciting meal even on a busy weeknight. Whether store-bought or foraged from your lawn or local park, dandelion greens lend pesto a pleasant earthy bitterness. Spring arugula would serve well as a green substitution. Smoked salmon is a good stand-in for trout, or you can use previously cooked fresh trout or salmon.


    Nutrition bonus

    Dandelion greens are a standout source of beta carotene, a plant nutrient that may help lower the risk for developing type 2 diabetes when consumed consistently in high amounts.

    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.


    Trout and Wild Green Pesto Frittata


      • 3 cups (750 mL) dandelion greens
      • 1 cup (250 mL) fresh basil
      • 1/4 cup (60 mL) walnuts
      • 2 garlic cloves, peeled and chopped
      • 2 tsp (10 mL) lemon zest
      • Juice of 1/2 lemon
      • 1/3 cup (80 mL) grated Parmesan
      • 1/4 cup (60 mL) extra-virgin olive oil or avocado oil
      • 8 large organic eggs
      • 1/4 cup (60 mL) milk
      • 1/2 lb (225 g) smoked trout, flesh broken into 1 inch (2.5 cm) chunks
      • 1/3 cup (80 mL) sliced sun-dried tomato
      • 1 Tbsp (15 mL) extra-virgin olive oil or avocado oil
      • 1/3 cup (80 mL) chopped shallots
      • 1/3 cup (80 mL) crumbled soft goat cheese


      Per serving:

      • calories550
      • protein37 g
      • total fat 43 g
        • sat. fat10 g
      • total carbohydrates8 g
        • sugars3 g
        • fibre2 g
      • sodium418 mg



      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 (60 mL) pesto, trout, and sun-dried tomatoes.


      In ovenproof 10 in (26 cm) 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 centre of frittata is set and cheese has browned, about 3 minutes.



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