Now that spring, has officially sprung, and there is a sense of renewal and regeneration all around us, comes a change in our eating habits. Gone are the heavy stews made in your favourite crock, and hours of slow roasting comforting winter fare. Now is the time to lighten up our menu, dust off those BBQ’s look forward to getting out in the yard more and even shed a few of those winter pounds (I know, I do). This got me thinking about all the wonderful offerings that come with spring and how easily and effortlessly we can incorporate into our diet, food that grows all around us this time of year. Foraging can be allot of fun! Searching for fiddleheads, asparagus, wild leeks or ramps, stinging nettle, and mushrooms, which are all plentiful if you know where to look!
Hence, my simple recipe with an everyday staple, eggs! What could be easier to make than a frittata? Yes, the Italians have a way of taking the classic French omelette and making it their own, adding a variety of precooked vegetables, meats and cheeses to some eggs with a splash of cream and fresh herbs. The key to making a good frittata is not to over whip the eggs or cream. You can buy special frittata pans, but whatever you have will work be it cast iron, or a square baking dish.
For this recipe I have chosen among many ingredients, to use a beautiful smoked trout from MARR-VELOUS SOMKED FISH. Pam Marr, the owner has mastered the “Art of smoking one fish at a time”. Based out of Port Hope, she has a passion for using sustainable fish and a skill that has people talking about her across Northumberland and beyond. Marr-Velous Smoked Fish, is a supplier for restaurants and boutique shops. Call 1-(416) 871-3624 or Contact at marr-veloussmokedfish.com
Smoked Trout Frittata, with Spring Asparagus & Goat’s Cheese
by Michelle Stoppa
Prep time: 10mins
Cook Time: 30-40mins
Serves: 4-6 people
Basic Frittata Recipe:
6 large eggs, use 8 if you are using a 12 inch cast iron pan
¼ cup of half n half cream
1 garlic clove minced
1 ½ cups of blanched and cooled asparagus chopped into bite size pieces
¼ cup of chives finely chopped (you can substitute garlic scapes or green onions)
1 filet of Smoked Trout (“Marvelous Smoked Fish” used for this recipe)
½ cup of goat fetta
1 Tsp of tarragon
Salt & Pepper to taste
Method:
1. Preheat oven to 400F
2. Lightly Whisk the eggs, and cream together in a mixing bowl
3. Then add in the chopped blanched asparagus, garlic, chives, tarragon salt & pepper
4. Pour egg mixture into oiled cast iron, 9 x 9 baking dish, or frittata pan (yes! there is such a thing)
5. Sprinkle goat cheese around the pan
6. Slice the Smoked Trout in strips and layer throughout the pan
7. Bake for 30-40min
The fabulous thing about frittata is you can really make it your own, by using up any leftovers in your refrigerator. Try swapping out the herbs, vegetables or cheese. A good veggie ratio is 2 cups of veggies for 6-8 eggs. Frittata makes for a quick breakfast, lunch or dinner and a fabulous on the go food cold the next day…If you have any leftovers!
