Giada’s Smoked Trout Frittata brings Italian flavor to a breakfast classic.
ingredients
directions
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.