Name: Thin herb frittatas with feta and smoked ocean trout
Yield: 6
Ingredients: 14 free-range eggs; 4 green onions, including green stems, finely chopped; ¼ cup dill, finely chopped; ½ cup coriander leaves, finely chopped; ½ cup flat-leaf parsley leaves, finely chopped; ½ cup chervil leaves, finely chopped; ¼ cup marjoram leaves, finely chopped; ¼ cup fresh basil leaves, finely chopped; 1 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; Filling; 200 gm Greek feta, crumbled; 1 tbsp extra-virgin olive oil; 300 gm smoked ocean trout, thinly sliced; 1½ cups mixed baby herb leaves (see note)

Ingredients

14 free-range eggs

4 green onions, including green stems, finely chopped

¼ cup dill, finely chopped

½ cup coriander leaves, finely chopped

½ cup flat-leaf parsley leaves, finely chopped

½ cup chervil leaves, finely chopped

¼ cup marjoram leaves, finely chopped

¼ cup fresh basil leaves, finely chopped

1 tbsp unsalted butter

1 tbsp extra-virgin olive oil

Filling

200 gm Greek feta, crumbled

1 tbsp extra-virgin olive oil

300 gm smoked ocean trout, thinly sliced

1½ cups mixed baby herb leaves (see note)

Method

Main

1.Whisk eggs and herbs together in a large bowl. Season with sea salt and freshly ground black pepper and allow to stand for 10 minutes or more to develop the flavour.

2.Melt butter and olive oil in a 20cm crepe pan over medium to high heat. When it foams, pour in enough egg mixture to cover the pan in a thin layer. Cook for 2-3 minutes, then place a plate over the crepe pan and flip frittata onto plate. Return crepe pan to heat and transfer frittata uncooked side down into pan. Cook for a few more minutes, then slide frittata onto a plate. Repeat process with remaining egg mixture.

3.For filling, combine feta and olive oil in a small bowl.

4.To serve, divide feta, smoked ocean trout, mixed baby herbs between frittatas and roll each into a log. Cut each log in half and serve either hot or cold.