Thin herb frittatas with feta and smoked ocean trout
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Serves
6
| Frittatas |
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14
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free-range eggs
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4
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green onions, including green stems, finely chopped
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¼ cup
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dill, finely chopped
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½ cup
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coriander leaves, finely chopped
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½ cup
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flat-leaf parsley leaves, finely chopped
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½ cup
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chervil leaves, finely chopped
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¼ cup
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marjoram leaves, finely chopped
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¼ cup
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fresh basil leaves, finely chopped
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1 tbsp
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unsalted butter
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1 tbsp
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extra-virgin olive oil
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| Filling |
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200 gm
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Greek feta, crumbled
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1 tbsp
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extra-virgin olive oil
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300 gm
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smoked ocean trout, thinly sliced
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1½ cups
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mixed baby herb leaves (see note)
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1
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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.
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2
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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.
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3
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For filling, combine feta and olive oil in a small bowl.
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4
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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.
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Note Baby herbs are available from select green grocers and farmers markets.
RECIPE Andy Harris
PHOTOGRAPHY Chris Chen
STYLING Andy Harris