Thin herb frittatas with feta and smoked ocean trout

AT A GLANCE

  • Serves 6 people

  • 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.

Recipe:

ANDY HARRIS

Photography:

CHRIS CHEN

Styling:

ANDY HARRIS

FEATURED IN

Apr 2007

Apr 2007

View Full Site