


SMOKED TROUT AND OLIVE FRITTATA
(Serves 4 for a delicious breakfast of light supper)
8 free range eggs
80 ml milk
Salt and black pepper to taste
40 ml extra virgin olive oil
1 medium onion, sliced and sautéed in a bit of olive oil until cooked and caramelised
250 ml grated cheddar cheese
180 g flaked hot-smoked trout
15 olives, pips removed and halved
15 ml chopped dill
More dill for garnish
METHOD
- Preheat oven to 180 ˚C
- Add the olive oil 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 trout 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 chopped dill over just before serving
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