Photo Credit: Elizabeth Newman
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
- 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
- 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.