Saturday spoiled us with sun and warm temperatures. Quite a surprise for February! We loaded up the car and went to visit Guermillo & Liz with food in tow. Instead of making a full from-scratch spread of brunch food, we just sliced some fruit, whipped up this rich, smoky, hearty frittata and stopped at the famous La Farm Bakery for some fresh croissants and scones. Brunch made easy! We can’t really get smoked salmon locally here. However, Locals Seafood sells some exquisite smoked trout from Western North Carolina that I’m beginning to prefer over salmon anyway. I love experimenting with frittatas for entertaining and week day lunches as they make great leftovers. This one will surely be making its presence again. It takes just a few minutes to prepare and then you just pop it in the oven for about 25. You don’t even need a cast iron skillet for this one. Easy!
Smoked Trout and Cream Cheese Frittata:
- 10 eggs
- Spoonful of Greek yogurt
- Dash of milk
- Handful of fresh spinach ripped up with your hands
- I fillet smoked trout cut into pieces
- 1/2 package full fat cream cheese cut into pieces
- Sprinkling of ground nutmeg, salt & pepper
- Grease a pie dish and preheat your oven to 350
- Whisk the eggs, milk and yogurt
- Fold in the remaining ingredients
- Pour into the pie dish and bake about 25-30 minutes until firm and set in the middle. To be sure I don’t over cook any egg dishes (which is disastrous!), I typically bake something like this for about 20 minutes until still a little runny in the middle, then turn the oven off and leave it in there for another ten. Similar to cake baking, you can use the clean knife test to check.
- Serve with fruit and some fresh bread or pastries of choice.