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Smoked Trout & Avocado Frittata

Source: Fine Cooking - Issue No. 24
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
8 extra-large eggs
4 tablespoons fresh snipped chives
1/2 tsp. lemon zest
salt to taste
Freshly ground black pepper to taste
3 tablespoons unsalted butter
1/4 lb. flaked smoked trout or other hot-smoked fish
1 small avocado
Whisk the eggs vigorously. Mix in the chives, zest, and salt and pepper to taste. Cut the avocado into small dice. Heat the oven to 400 degrees F.

Melt the butter in an ovenproof pan over medium high and pour the eggs into the pan.

Let the eggs set for several seconds. With a heatproof rubber spatula, gently stir the eggs, starting from the center. This stirring makes the frittata puff up more in the oven.

Lift the edges so that the eggs flow to the bottom. When the frittata is half-set, add the smoked trout and avocado.

Transfer the pan to the heated oven. Cook for about 10 minutes (less if you like runny eggs), until puffed and golden.

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 357
Fat. Total: 27g
Fiber: 2g
Carbohydrates, Total: 4g
Sodium: 718mg
% Cal. from Fat: 68%
Cholesterol: 539mg
Protein: 23g
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