I don’t know about you, but I go through strange phases with food. And especially with certain ingredients like eggs. Sometimes I love them, but then months could go by where I don’t want to eat them at all. I’m currently in a brunch dish loving phase. The funny thing is I don’t just eat them for brunch or breakfast. I’m definitely a breakfast for dinner kind of person, since I like something much lighter in the mornings. I love a frittata for breakfast, lunch or dinner though. And this Smoked Trout Frittata is a new favourite.
Frittata, or if you prefer, crustless quiche, is such a fun versatile dish. You can add almost anything and create almost any flavour combination. They’re filling and mostly healthy. Although you could easily make them quite decadent if you want to impress guests.
I think this Smoked Trout Frittata would definitely be a showstopper with friends and family. It can easily be made into one large frittata, or individual portions as shown here. They’re very quick to prepare and don’t take too much thought or skill.
For these I’ve used smoked trout ribbons, some chopped baby spinach and fresh herbs, and a few dollops of cream cheese. You could use smoked salmon if you prefer. And the cream cheese can be substituted with smooth cottage cheese, mascarpone, or even some sour cream.
Be sure to check out the Breakfast & Brunch section in my recipe menu for more inspo.
Smoked Trout Frittata
Ingredients
- ½ cup Leeks or spring onions Finely chopped
- 1 Clove of garlic Crushed
- 60 grams Baby Spinach Roughly chopped
- Salt and freshly ground Black Pepper to taste
- 6 Large Eggs
- ½ Cup Milk
- 2 tbsp Fresh or dried mixed herbs Finely chopped
- 2 tbsp Fresh Dill (plus more to garnish) Finely chopped
- 80 grams Smoked Trout Ribbons
- 125 grams Plain Cream Cheese (½ tub)
Instructions
- Preheat the oven to 180°C
- Add a little olive oil to a pan and bring to medium heat (ensure it's oven safe if not transferring to another pan or dish). Add the leeks or spring onion and garlic and cook gently until they start to soften (around 5 minutes). Add the chopped spinach, stir through, season with salt and pepper. Then remove from the heat and set aside (The residual heat will wilt the spinach, you don't need to cook it through)
- Add the eggs and milk to a mixing bowl and whisk to combine. Then stir through the herbs and season with salt and pepper
- If you are not using the same pan as for the leeks, ensure the oven safe pan(s), oven dish or ramekins are greased with a little olive oil, butter or non-stick cooking spray
- Add the leek and spinach mixture to the pan(s) or dish then tear the trout ribbons and add them too. Pour over the egg mixture, then add a few dollops of cream cheese
- Bake for 25 – 35 minutes, depending on the size of you frittata(s). When the egg has set and the top starts to turn golden it is baked and ready
- Remove from the oven, garnish with some more fresh dill and serve warm
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