4.0 – 1 reviews • Trout Recipes
| Level: |
Easy |
| Total: |
25 min |
| Active: |
25 min |
| Yield: |
4 to 6 servings |
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
- 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 Facts
| Serving Size |
1 of 6 servings |
| Calories |
294 |
| Total Fat |
23 g |
| Saturated Fat |
9 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
2 g |
| Sugar |
4 g |
| Protein |
15 g |
| Cholesterol |
284 mg |
| Sodium |
452 mg |
