Hot smoked trout, goats cheese and asparagus frittata

This frittata is a crowd pleaser and was created for our Reserve Selection Blogger Challenge by Kate at Finger Fork + Knife.

1

Preheat oven to 220C.
2

Snap off the woody ends of the asparagus spears and slice in half lengthways.
3

Whisk the eggs and sour cream together in a bowl, then add the tomatoes, chopped tarragon, hot smoked trout (reserving a little to place on the top before baking), salt and a few cracks of pepper. Stir to combine.
4

Heat a little olive oil in an ovenproof fry pan or baking dish. Add the asparagus, onion and garlic and cook over medium heat for 3 minutes, until softened. Remove from heat.
5

Pour over the egg mixture, dot the top with goats cheese and remaining trout, and sprinkle with any remaining tarragon.
6

Place in the oven to bake for 8-10 minutes until the cheese has melted and the frittata is golden brown.
7

To serve, top with a few teaspoons of caviar and tarragon leaves. Serve hot.
8

For more recipes from Finger Fork + Knife visit - www.fingerforkknife.com