14free-range eggs4green onions, including green stems, finely chopped¼ cup dill, finely chopped½ cup coriander leaves, finely chopped½ cup flat-leaf parsley leaves, finely chopped½ cup chervil leaves, finely chopped ¼ cup marjoram leaves, finely chopped ¼ cup fresh basil leaves, finely chopped1 tbspunsalted butter1 tbspextra-virgin olive oilFilling200 gmGreek feta, crumbled1 tbspextra-virgin olive oil300 gmsmoked ocean trout, thinly sliced 1½ cups mixed baby herb leaves (see note)
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.
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.
For filling, combine feta and olive oil in a small bowl.
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