- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
Ingredients
8 large eggs, at room temperature
1/2 cup heavy cream, at room temperature
3 tablespoons extra-virgin olive oil
1 bulb fennel, chopped fine
1 shallot, chopped fine
1/2 teaspoon kosher salt
10 cherry tomatoes, halved
One 4-ounce fillet smoked trout, flaked, skin and bones removed
1/4 cup fresh basil leaves, torn
2 ounces fresh goat cheese
Directions
- Preheat the broiler to high.
- In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside.
- Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil; heat for a few seconds. Add the fennel and shallots; cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout; cook for another minute. Pour the egg mixture over the trout and let cook undisturbed for 1 minute. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times. Evenly spread the mixture in the pan--the top will still be liquid--and dot the top with the basil and goat cheese.
- Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving.
