SMOKED TROUT AND OLIVE FRITTATA

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