Ingredients with Measurements:
- 4 Arbroath Smokies, flaked
- 1 large onion, thinly sliced
- 8 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
Special Equipment Needed:
- 10-inch non-stick skillet
- Whisk
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a 10-inch non-stick skillet, heat the butter and olive oil over medium heat.
3. Add the sliced onions and cook until they are soft and translucent, about 8 minutes.
4. Add the flaked Arbroath Smokies to the skillet and stir to combine.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
6. Pour the egg mixture over the Arbroath Smokies and onions in the skillet.
7. Cook for 5-7 minutes, or until the edges of the frittata start to set.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown.
9. Remove the skillet from the oven and let the frittata cool for 5 minutes.
10. Use a spatula to loosen the edges of the frittata from the skillet.
11. Carefully slide the frittata onto a serving plate.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 340
Fat: 26g
Protein: 21g
Carbohydrates: 4g
Fiber: 0g
Sugar: 2g
Sodium: 720mg
Substitutions for ingredients:
- Arbroath Smokies can be substituted with any smoked fish, such as smoked salmon or trout.
- Heavy cream can be substituted with half-and-half or whole milk.
- Butter can be substituted with margarine or vegetable oil.
Variations:
- Add chopped fresh herbs, such as parsley or chives, to the egg mixture for extra flavor.
- Add diced potatoes to the skillet with the onions for a heartier frittata.
- Use different types of cheese, such as cheddar or feta, in place of the Arbroath Smokies.
Tips and Tricks:
- Be sure to use a non-stick skillet to prevent the frittata from sticking.
- Flaking the Arbroath Smokies before adding them to the skillet will help distribute the flavor throughout the frittata.
- Letting the frittata cool for a few minutes before slicing will make it easier to cut and serve.
Storage Instructions:
Leftover frittata can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the frittata, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the frittata on a large platter with a side salad and crusty bread.
Garnishes:
Garnish the frittata with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the frittata with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
Serve the frittata with a side salad, roasted vegetables, or crusty bread.
Troubleshooting Advice:
- If the frittata is sticking to the skillet, run a spatula around the edges to loosen it before sliding it onto a serving plate.
- If the frittata is not setting in the oven, increase the temperature by 25°F and bake for an additional 5-10 minutes.
Food Safety Advice:
- Be sure to cook the frittata until it is set and golden brown to ensure that the eggs are fully cooked.
- Store leftover frittata in the refrigerator and consume within 3 days.
Food History:
Arbroath Smokies are a type of smoked haddock that originated in the Scottish town of Arbroath in the 1800s. They are traditionally smoked over hardwood chips and have a distinct smoky flavor.
Flavor Profiles:
The Arbroath Smokie and Onion Frittata has a rich and smoky flavor from the Arbroath Smokies, balanced by the sweetness of the caramelized onions.
Serving Suggestions:
Serve the Arbroath Smokie and Onion Frittata for brunch, lunch, or dinner. It can be served hot or at room temperature.
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Region: Scottish