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Breakfast | |
| 8 large eggs, at room temperature 1/2 cup heavy cream, at room temperature 3 tablespoons extra-virgin olive oil 1 bulb fennel, chopped fine 1 shallot, chopped fine 1/2 teaspoon kosher salt 10 cherry tomatoes, halved One 4-ounce fillet smoked trout or salmon, flaked, skin and bones removed 1/4 cup fresh basil leaves, torn 2 ounces fresh goat cheese | |
| Preheat the broiler to high. In a medium bowl, whisk the eggs and cream together until completely smooth. Set aside. Heat an ovenproof 10-inch skillet over medium-high heat. Add the oil; heat for a few seconds. Add the fennel and shallots; cook until the fennel has softened, 3 minutes. Season with the salt and add the tomatoes and trout; cook for another minute. Pour the egg mixture over the trout and let cook undisturbed for 1 minute. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times. Evenly spread the mixture in the pan--the top will still be liquid--and dot the top with the basil and goat cheese. Broil until the frittata is cooked through and lightly browned on top, 3 to 4 minutes. Let cool slightly before slicing and serving. | |
Unrated | |
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