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Smoked Trout Frittata

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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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 


  1. Preheat the broiler to high.
  2. In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside.
  3. 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.
  4. Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving.