Cook with love and EVOO (Extra Virgin Olive Oil) by creating fresh, delicious, and unique dishes for your family and friends to savour and enjoy.
Whether you choose to drizzle, dip, bake or fry with EVOO, be sure to look out for the CTC seal when purchasing your EVOO. This seal has been introduced by the SA Olive Industry and appears on olive oils of participating SA Olive members to ensure that the consumer chooses the best quality locally produced oils.
Try this Smoked trout and olive frittata by Christine Capendale.
Smoked trout and olive frittata
Serves 4 for a delicious breakfast of light supper
INGREDIENTS
- 8 free range eggs
- 80 ml milk
- 40 ml Extra Virgin Olive Oil (EVOO)
- 1 medium onion, sliced and sautéed in a bit of EVOO until cooked and caramelised
- 250 ml grated cheddar cheese
- 180 g flaked hot-smoked trout
- 15 olives, pips removed and halved
- 15 ml chopped dill
- Salt and black pepper to taste
- More dill for garnish
METHOD
Preheat oven to 180°C.
Add the EVOO to a large greased or non-stick frying pan and heat slightly.
Beat together the eggs, milk and the salt and pepper.
Pour the egg mixture into the frying pan (heat must be low), place lid on and cook for a few minutes (about 4 minutes).
Remove the lid and sprinkle the cheese, onion, smoked trout and olives over the half-cooked egg.
Place the pan into the oven (cover the handle with a wet cloth or aluminium foil to prevent it from burning or scorching if it’s not oven-proof).
Bake in the oven for about 5 minutes until the egg is set.
Sprinkle the chopped dill over just before serving.
Smoked trout and olive frittata
Ingredients
- 8 free range eggs
- 80 ml milk
- 40 ml Extra Virgin Olive Oil (EVOO)
- 1 medium onion, sliced and sautéed in a bit of EVOO until cooked and caramelised
- 250 ml grated cheddar cheese
- 180 g flaked hot-smoked trout
- 15 olives, pips removed and halved
- 15 ml chopped dill
- Salt and black pepper to taste
- More dill for garnish
Instructions
Preheat oven to 180°C.
Add the EVOO to a large greased or non-stick frying pan and heat slightly.
Beat together the eggs, milk and the salt and pepper.
Pour the egg mixture into the frying pan (heat must be low), place lid on and cook for a few minutes (about 4 minutes).
Remove the lid and sprinkle the cheese, onion, smoked trout and olives over the half-cooked egg.
Place the pan into the oven (cover the handle with a wet cloth or aluminium foil to prevent it from burning or scorching if it’s not oven-proof).
Bake in the oven for about 5 minutes until the egg is set.
Sprinkle the chopped dill over just before serving.
ALSO SEE: Citrus olive oil cake
Issued by Wired Communications
Feature image and recipe by Christine Capendale
