- 8 extra-large eggs
- 4 tablespoons fresh snipped chives
- 1/2 teaspoon lemon zest
- Salt to taste
- Freshly ground black pepper to taste
- 1 small avocado
- 3 tablespoons unsalted butter
- 1/4 pound flaked smoked trout or other hot-smoked fish
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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
357 calories; 27g total fat; 539mg cholesterol; 718mg sodium; 4g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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