Ahh frittatas, when will I learn? If I had a dollar for every time I've been stirred up by a frittata recipe, only to make it, eat it, and find that it tastes just as eggy as every other frittata I've ever had, I could buy myself pancakes every Sunday for the rest of the year. I'm the same way with omelettes — they're easy and sound great in theory, and this manages to overcome the years of experience that have taught me I just can't handle all that egg.
This frittata was one such siren, and although I didn't appreciate it it's possible that you might. The recipe was from an old copy of Delicious Magazine. The magazine itself is back home (I'm out of town for work), so let me apologise in advance for what will be a very vague set of instructions.
Smoked cod & goat's cheese frittata
- Smoked cod
- Goat's cheese
- Bread, crusts removed and torn into small pieces
- Chives, finely chopped
- Salt & cracked pepper, to taste
1. Place the whole piece of cod in a pan and add just enough water to cover. Turn on the heat and bring to a low simmer. Simmer for 20 minutes, then remove the cod, drain it, and flake into chunks.
2. Beat together the eggs, cream (roughly 1/3 cup of cream for every 3 eggs), chives, salt & pepper. Stir in the bread and cod pieces (couldn't help myself).
3. Heat a small, oven-safe frying pan (I used a well-seasoned cast iron pan) to medium, then add a tablespoon of butter and tilt the pan to coat the bottom and sides with butter as it melts.
4. Preheat the broiler. Add the egg mixture and cook gently until it is just set all the way up the sides and still a wobbly in the centre (about 10 minutes). Dot the top of the frittata with 1 cm pieces of goat's cheese, pushing these so they are just submerged. Put the whole thing under the broiler and cook for a further 5 minutes, until browned on top.