Ingredients:
8 Eggs
1 1/2 Cups Jack Cheese, shredded
2 Teaspoons cappers, whole
1 Bunch Dill, chopped
1 Chipotle Pepper, chopped
1 Red Onion, thinly sliced
1 Smoked Trout Fillet, sliced
1 Package Frozen Spinach, thawed and drained
1 Tablespoon Butter
Salt & Pepper to Taste

Preparation:

Preheat oven to 350 degrees F.

Melt butter in frying pan over medium heat. Add onions and saute until soft. About 5 minutes. Remove from heat.

In a large bowl, combine eggs, capers, dill, cheese, chipotle pepper, spinach, salt, and pepper. Whisk to combine.

Lightly butter a round 9 1/2-inch pie pan. Spread onions evenly over bottom of pie pan. Place half of the trout over the onions. Pour in the egg mixture and top with remaining trout.

Bake 30 minutes or until set. Let cool 10-15 minutes before slicing.

This was a huge hit with the kids and even if you have a picky eater that won’t try trout, do as my daughter suggested “just hide the fish underneath so they don’t see it, once they taste it and see how great it tastes, they won’t care that you snuck fish in there.”