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Smoked Trout & Avocado Frittata


Serves four as a main dish.

  • by from Fine Cooking
    Issue 24

  • 8 extra-large eggs 
  • 4 Tbs. fresh snipped chives
  • 1/2 tsp. lemon zest
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 lb. flaked smoked trout or other hot-smoked fish
  • 1 small avocado, cut into small dice.

Heat the oven to 400ºF. Whisk the eggs vigorously with the chives, lemon zest and salt and pepper to taste. Heat an ovenproof 10-inch enameled cast-iron or nonstick skillet over medium-high heat. Pour the eggs into the pan and stir in the smoked trout and avocado. Let the eggs set for several seconds, and then, with a heatproof spatula, gently stir the eggs, starting from the center. This will make the frittata puff up more in the oven. Lift the edges so that the eggs flow to bottom. Transfer the pan to the heated oven. Cook for about 10 minutes, until puffed and golden.

nutrition information (per serving):
Size : with no additional oil, Calories (kcal): 300, Fat (kcal): 22, Fat Calories (g): 200, Saturated Fat (g): 5, Protein (g): 23, Monounsaturated Fat (g): 9, Carbohydrates (mg): 5, Polyunsaturated Fat (mg): 3, Sodium (g): 730, Cholesterol (g): 515, Fiber (g): 3,

Great flavor combo! I needed to feed 6, so I added 2 eggs, used a large avocado, and doubled the smoked trout (my own from my stovetop smoker)to have more protein. It came out great, everyone loved it! I also pried it out of the skillet so I could serve it on a pretty platter, which worked.

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