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Thin herb frittatas with feta and smoked ocean trout

You'll need

  • 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

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • For filling, combine feta and olive oil in a small bowl.
  • 04
  • 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.
Note Baby herbs are available from select green grocers and farmers markets.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2007

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