Family friendly Main Asian

Spring onion frittata with smoked ocean trout

Name: Spring onion frittata with smoked ocean trout
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 8 eggs; 2 tablespoons mirin; 4 spring onions, chopped, plus extra to serve; 1 tablespoon sunflower oil; 250g smoked ocean trout; Coriander sprigs and toasted sesame seeds, to serve

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10m

20m

Spring onion frittata with smoked ocean trout

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by Jill Dupleix

Food writer

Oct 03, 2015

Silky slices of smoked fish and sweet mirin add a Japanese kick to a simple frittata.

8 eggs
2 tablespoons mirin
4 spring onions, chopped, plus extra to serve
1 tablespoon sunflower oil
250g smoked ocean trout
Coriander sprigs and toasted sesame seeds, to serve

Method

1.

Whisk 2 eggs with 2 teaspoons mirin and 2 tablespoons spring onion, and season with freshly ground black pepper.
2.

Heat 1 teaspoon oil in a small frypan over medium-low heat, swirling the pan to coat the base and sides. Add the egg mixture and cook for 4-5 minutes until the base is slightly set. Cook, occasionally drawing back the edges with a spatula to allow the uncooked egg to spill over onto the pan, for a further 1-2 minutes. When egg is set on top, slide onto a plate and keep warm. Repeat with remaining egg, mirin, spring onion and oil to make 3 more frittatas.
3.

To serve, top each frittata with a quarter of the smoked ocean trout and garnish with coriander, sesame seeds and extra spring onion.