Smoked Trout Frittata with Potatoes Horseradish Chives Recipe

Smoked Trout Frittata With Potatoes Horseradish Chives Recipe

Ingredients

Serves 6

• 2 medium red-skinned potatoes, thinly sliced
• 1 tsp salt
• 3 large eggs
• 3 large egg whites
• 1/4 cup whole milk
• 1/2 tsp white pepper
• 2 tsps. extra-virgin olive oil
• 1 cup sliced sweet onions
• 1 cup smoked trout, flaked
• 1/4 cup crumbled goat cheese
• 1 tbsp freshly grated horseradish
• 1 tbsp chopped chives

Method

1. Preheat the broiler and set the rack 3-4 inches away from the heat
2. In a medium skillet, cover the potatoes with cold water, add 1/2 tsp salt and bring to a boil.
3. Cook for 6-8 minutes or until just tender.
4. Drain and cool.
5. In a medium bowl, whisk together the eggs, egg whites, milk, pepper and remaining 1/2 tsp salt.
6. Heat the olive oil in a medium skillet over medium heat.
7. Add the onions and saute for 2-3 minutes, until slightly softened.
8. Remove from heat and arrange the potatoes overlapping over the onions.
9. Sprinkle on the smoked trout and goat cheese.
10. Pour the eggs over top, cover and return the skillet to low heat.
11. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3-4 minutes.
12. Remove from the heat and place under the broiler
13. Cook until the eggs are puffed and lightly browned, about 2-3 minutes, or until the center is cooked through
14. Remove from the oven and carefully slide the frittata out onto a plate
15. Sprinkle on the dill and horseradish
16. Cut into wedges to serve

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