Thin herb frittatas with feta and smoked ocean trout
Australian Gourmet Traveller Italian brunch recipe for thin herb frittatas with feta and smoked ocean trout
- Serves 6
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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
- 1Whisk 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.
- 2Melt 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.
- 3For filling, combine feta and olive oil in a small bowl.
- 4To 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.
Notes
Note Baby herbs are available from select green grocers and farmers markets.