Best 2 Smoked Trout Frittata Recipes

Indulge in the delightful Smoked Trout Frittata, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish combines the delicate smokiness of trout with the richness of eggs, creating a culinary masterpiece perfect for any occasion. Whether you prefer a classic frittata or a more adventurous variation, this article presents a collection of delectable recipes that cater to diverse preferences. From the traditional Smoked Trout Frittata with its simplicity and timeless appeal to the Smoked Trout and Spinach Frittata bursting with vibrant greens, each recipe promises a unique taste experience. Discover the secrets to creating a perfectly cooked frittata, ensuring a tender interior and a golden-brown exterior. With step-by-step instructions and helpful tips, these recipes guide you through the process of crafting this delectable dish, whether you're a seasoned chef or a culinary novice.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS FRITTATA WITH SMOKED TROUT

Asparagus Frittata With Smoked Trout image

Asparagus and eggs always go beautifully together. This omelet is enriched with omega-3 fats, as well.

Provided by Martha Rose Shulman

Time 45m

Yield Makes one 10-inch frittata

Number Of Ingredients 8

Ingredients

3/4 pound asparagus, woody ends snapped off, cut in 1/2-inch lengths
8 large eggs
1/2 teaspoon salt, preferably kosher salt, or to taste
A few twists of the pepper mill
3 tablespoons low-fat milk or regular milk, to taste
1/2 pound smoked trout, diced or broken into small pieces
3 tablespoons chopped chives
1 tablespoon olive oil

Steps:

Steam the asparagus until tender and still bright green, about five minutes. Drain and refresh under cold water. Dry on paper towels.
Beat the eggs in a large bowl. Stir in the salt, pepper, milk, asparagus, smoked trout and chives.
Drop a bit of egg into the pan; if it sizzles, pour in the egg mixture. Tilt the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, lifting the edges of the omelet to let the eggs run underneath during the first minute or two of cooking. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. Loosen the bottom of the omelet with a wooden spatula while tilting the pan from time to time, so that the bottom doesn't burn. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, preheat the broiler.
Finish the omelet under the broiler for one to two minutes, watching very carefully to make sure the top doesn't burn. Remove from the heat, and allow to cool for 15 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large, round platter, and cut into wedges or diamond-shaped pieces. If serving the next day, cover with plastic and then foil. Refrigerate overnight.

SMOKED TROUT FRITTATAS

Smoked Trout Frittatas image

There isn't much in the way of food that tart, citric, sometimes spicy and often refreshing Austrian rieslings can't handle with aplomb. Spring's challenges, like artichokes, asparagus and salads, would not daunt them. Nor would eggs. In fact, the whiff of sulfur up front in some of the wines suggested eggs.Here's a simple brunch or lunch preparation suited to entertaining. Individual frittatalike mixtures, inspired by the Spanish tortilla of eggs, potatoes and onions, with the addition of smoked trout, are baked, not fried. They can be made up to an hour in advance and reheated or even served just warm. A salad is all that's needed alongside, and do not hesitate to toss in some asparagus or artichokes.

Provided by Florence Fabricant

Categories dinner, weekday, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 1/2 tablespoons extra virgin olive oil
1 pound Yukon gold potatoes, peeled, in 1/2-inch dice
Salt
1 cup finely chopped onion
1 ounce speck, finely chopped
1 smoked trout, skin and bones removed
2 tablespoons minced fresh dill
7 large eggs, beaten
Ground black pepper
1 cup sour cream

Steps:

Heat 2 tablespoons oil in a 10-inch skillet. Add potatoes and cook on medium-low for about 10 minutes, until they start to soften. Sprinkle with salt. Add onion, increase heat to medium and cook about 5 minutes longer, until onion and potatoes are tender. Stir in speck and sauté another minute. Stir in trout and half the dill. Transfer to a bowl and allow to cool 10 minutes.
Heat oven to 325 degrees. Use remaining oil to grease 6 large (8-ounce) muffin tins. Fold eggs into trout mixture. Season generously with pepper and add additional salt if needed. Spoon mixture into tins. Place in oven and bake 15 minutes. Fold remaining dill into sour cream and place in a serving dish.
Unmold frittatas and serve with sour cream alongside.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 501 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

- For the best flavor, use fresh, high-quality smoked trout. - If you don't have a smoker, you can purchase smoked trout from the grocery store or online. - Be careful not to overcook the frittata, as it will become dry. - Serve the frittata warm or at room temperature. - Garnish with fresh herbs, such as dill or chives, before serving.

Conclusion:

A smoked trout frittata is a delicious and easy-to-make breakfast, lunch, or dinner dish. It's perfect for using up leftover smoked trout, and it's also a great way to get your daily dose of protein and vegetables. With its smoky flavor and tender texture, this frittata is sure to be a hit with everyone who tries it.