Smoked Snoek and Olive Frittata
This is an easy and efficient way to serve eggs to a larger group, especially now during the festive season when you have visitors or when the whole family is home and eating breakfast together.
You can use your imagination and experiment with an endless variety of different toppings. I only give a few examples!
This dish can also be made for a quick supper dish. I often use smoked salmon instead of the smoked snoek.
8 free range eggs
Salt and black pepper to taste
60ml melted butter
1 medium onion, sliced and sautéed in a bit of butter until cooked and caramelised
250ml grated cheddar cheese
250ml flaked, deboned smoked snoek
15 black olives, pips removed and halved
15ml chopped flat leaf parsley
- Preheat oven to 180 ˚C
- Add the melted butter to a large greased or non-stick frying pan and heat slightly
- Beat together the eggs, milk and the salt and pepper
- Pour the egg mixture into the frying pan (heat must be low), place lid on and cook for a few minutes (about 4 minutes)
- Remove the lid and sprinkle the cheese, onion, smoked snoek and olives over the half-cooked egg.
- Place the pan into the oven (cover the handle with a wet cloth or aluminium foil to prevent it from burning or scorching if it’s not oven-proof)
- Bake in the oven for about 5 minutes until the egg is set
- Sprinkle the parsley over just before serving
- Use 250g cooked and chopped bacon and 250 g cooked mushrooms instead of the snoek and olives
- Use 100g chopped, smoked salmon and 5 ml fresh dill instead of the snoek and olives
- Add a dollop of crème fraiche to the dish just before serving