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Smoked Trout Frittata
Servings
6
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
- 8 large eggs (at room temperature)
- 1/2 cup heavy cream (at room temperature)
- 3 tablespoons extra-virgin olive oil
- 1 bulb fennel (chopped fine)
- 1 shallot (chopped fine)
- 1/2 teaspoon kosher salt
- 10 cherry tomatoes (halved)
- One 4-ounce fillet smoked trout (flaked, skin and bones removed)
- 1/4 cup fresh basil leaves (torn)
- 2 ounces fresh goat cheese
Instructions
- This recipe originally appeared on Giada Entertains. Episode: Giada's Midnight Jam.
- Preheat the broiler to high.
- In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside.
- Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil, heat for a few seconds. Add the fennel and shallots, cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout, cook for another minute. Pour the egg mixture over the trout and let cook undisturbed for 1 minute. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times. Evenly spread the mixture in the pan--the top will still be liquid--and dot the top with the basil and goat cheese.
- Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 7 grams
- Protein
- 15 grams
- Fat
- 23 grams
- Saturated Fat
- 9 grams
- Cholestrol
- 279 milligrams
- Sodium
- 450 milligrams
- Fiber
- 2 grams
- Sugar
- 4 grams
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