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Spring onion frittata with smoked ocean trout
Spring onion frittata with smoked ocean trout
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Japanese-style frittata with smoked fish and sweet mirin for a flavorful twist.
Ingredients:
  • 8 eggs
  • 40.00 ml mirin (see note)
  • 4 spring onions, chopped, plus extra to serve
  • 18.40 gm sunflower oil
  • 250g smoked ocean trout
  • Coriander sprigs, to serve
  • Toasted sesame seeds, to serve
Instructions:
  • In a bowl, combine 2 eggs, 2 teaspoons mirin, and 2 tablespoons spring onion. Season with freshly ground black pepper to taste. Whip until well mixed.
  • Warm 1 teaspoon of oil in a small frypan over medium-low heat, coating the entire pan. Pour in the egg mixture and cook for 4-5 minutes until the base is slightly firm. Gently push back the edges with a spatula to let uncooked egg flow out, cooking for an additional 1-2 minutes. Once the top is set, transfer the frittata to a plate to keep warm. Repeat the process to make 3 more delicious frittatas using the remaining egg, mirin, spring onion, and oil.
  • To present, generously layer each frittata with a quarter of the flavorful smoked ocean trout, then adorn with fresh coriander, nutty sesame seeds, and extra spring onion for a vibrant finish.

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