Recipe courtesy of Giada De Laurentiis
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Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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