Smoked Trout Fritatta
Ingredients for 4
Free Range eggs
Smoked Trout Fillet (you can usually get these from your super market or butcher)
100 ml
of extra virgin olive oil


In a mixing bowl break the eggs making sure no shell gets into the mixture. If a bit of shell does fall in use a half egg shell to scoop it out, you will be surprised how easy it is!!

Then add the smoked trout fillet breaking it up into small pieces as you do.

Rinse the lemon under cold water, dry with a clean towel or paper towel, then grate the lemon rind. Add the rind to your egg mixture, then slice the lemon in half and juice it, adding the lemon juice to your egg mixture, then mix using a fork.

Pre heat a deep frying pan with the olive oil (preferably a heavy skillet) on the stove top, ensure the olive oil covers the whole surface of your pan and the sides, remove the pan from the stove top and add the egg mixture.

Place the pan in a pre heated oven at 200 degrees fan forced. It should take about 20 minutes to cook through. Check it after 15 minutes by holding the pan handle with oven mitt and moving the pan , if the middle of the frittata “wobbles” it still needs more time. Test again at 20 minutes and if fairly set in the middle, remove your frittata from the oven, slice into wedges and serve with toast.

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