Trout and Wild Green Pesto Frittata
Gluten free
  • 3cups dandelion greens
  • 1cup fresh basil
  • 1/4cup walnuts
  • 2 garlic clovespeeled and chopped
  • 2tsp lemon zest
  • Juice of 1/2 lemon
  • 1/3cup grated Parmesan
  • 1/4cup extra-virgin olive oil or avocado oil
  • 8large organic eggs
  • 1/4cup milk
  • 1/2lb smoked troutflesh broken into 1-inch chunks
  • 1/3cup sliced sun-dried tomato
  • 1Tbsp extra-virgin olive oil or avocado oil
  • 1/3cup chopped shallots
  • 1/3cup crumbled soft goat cheese
  1. 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.
  2. Heat oven broiler. In large bowl, beat together eggs and milk. Gently stir in 1/4 cup pesto, trout, and sun-dried tomatoes.
  3. 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.
Recipe 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.