Recipes Smoked Trout Frittata Recipe In-Fisherman January 8th, 2013 | More From In-Fisherman Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+Smoked Trout Frittata by Chef Lucia Watson In Italy, frittatas, which are wonderfully easy to make, often are picnic food. They make a nice dish for breakfast or brunch. They’re also a great midnight treat that can be eaten hot or at room temperature. They also reheat well. As a condiment, try a little sour cream mixed with a bit of horseradish. To serve six . . . 4 oz. smoked fish 1 tsp. lemon juice 1 tsp. fresh thyme or tarragon, chopped 8 whole eggs 3 egg whites 3 c. heavy cream 1 tbsp. chopped parsley 3/4 c. cream cheese dash Tabasco • Lightly butter an 8-inch heavy frying pan. Preheat the oven to 350°F. • Cut the fish into bite-sized pieces. Toss with the lemon juice, salt and pepper, and fresh herbs. Set aside. • Mix together the eggs, egg whites, Tabasco, and cream. Beat lightly. • Pour 1/2 the batter into the prepared pan. Sprinkle the fish over the mixture, then pour the remaining mixture into pan. It should be just below the rim of the pan. Sprinkle with the parsley and blob on the cream cheese. • Bake about 40 minutes. The top should be set solid when the pan is lightly shaken. Slice inside with a knife if you aren’t sure. • Cool slightly, then unmold onto a board and cut into wedges. n Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement ▶ Now on Tablets! Subscribe & Save! Temporary Price Reduction! Subscribe Now Give a Gift | Subscriber Services WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!