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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)


  • 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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