Smoked Snoek And Olive Frittata

Overview
Ingredients
8 items
Directions

This Smoked Snoek and Olive Frittata recipe is a versatile dish perfect for serving a crowd, whether for breakfast or a quick supper. Made with eggs, smoked snoek, cheese, caramelized onions, and olives, it’s a flavorful and hearty option that can be easily customized with different toppings.

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.

80 ml milk
60 ml melted butter
250 ml grated cheddar cheese
250 ml flaked, deboned smoked snoek
15 ml chopped flat leaf parsley
8 free range eggs
15 black olives, pips removed and halved
Salt and black pepper to taste
1 medium onion, sliced and sautéed in a bit of butter until cooked and caramelised

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

Variations

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

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