Photo Credit: Elizabeth Newman

Smoked Trout Frittata

This sophisticated frittata is full of flavor, from the smokey trout to tangy goat cheese and bright cherry tomatoes - and an easy no-fuss way to prepare eggs for a crowd!

Smoked Trout Frittata



Prep Time

5 minutes

Cook Time

20 minutes




Giada De Laurentiis

Image of Smoked Trout Frittata


  • 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


  1. This recipe originally appeared on Giada Entertains. Episode: Giada's Midnight Jam.
  2. Preheat the broiler to high.
  3. In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside.
  4. 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.
  5. Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving.
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