This Giada smoked trout frittata is one of my go-to comfort recipes when I need something warm and filling. The soft, creamy texture of the eggs, mixed with the briny flavor of trout and the tangy goat cheese, makes every bite so delicious.

The burst of fresh basil is like a little pop of summer. Make it for breakfast or brunch, or even for a light dinner with a side of roasted vegetables.

It reheats beautifully, so I often make an extra batch and save it for the next day. Serve it with your favorite drink and enjoy this easy, cozy dish anytime.

Jump to Recipe Print Recipe

Recipe Ingredients

• 8 large eggs, at room temperature
• ½ cup of heavy cream, at room temperature
• 3 tbsp of extra-virgin olive oil
• 1 fennel bulb, cored and chopped fine
• 1 shallot, chopped fine
• ½ tsp of kosher salt
• 7 cherry tomatoes, quartered
• 1 (4-ounce) smoked trout fillet, skin and bones removed, flaked
• ¼ cup of torn fresh basil leaves
• 2 ounces of fresh goat cheese

How To Make Giada Smoked Trout Frittata

1. Preheat the Broiler: Start by preheating your broiler to high so it’s ready when needed.
2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs and heavy cream until the mixture is completely smooth. Set the bowl aside for later use.
3. Cook the Vegetables: Heat an 8-inch ovenproof nonstick skillet over medium-high heat. Pour the olive oil into the skillet and let it heat for a few seconds. Add the chopped fennel and shallot, cooking for about 3 minutes until the fennel softens. Season with the kosher salt for added flavor.
4. Add the Tomatoes and Trout: Add the quartered cherry tomatoes and flaked smoked trout to the skillet. Cook for an additional minute to combine the flavors.
5. Combine with Egg Mixture: Pour the whisked egg mixture over the trout and vegetable mixture, letting it cook undisturbed for about 1 minute. Use a rubber spatula to lightly scrape the bottom of the skillet, bringing up some of the cooked egg to mix with the uncooked portion. Repeat this step three times until the mixture is evenly spread, ensuring the top remains slightly liquid.
6. Finish and Serve: Dot the top with torn basil leaves and pieces of goat cheese. Place the skillet under the preheated broiler for 3 to 4 minutes or until the frittata is cooked through and lightly browned on top. Let it cool slightly before sliding it out of the pan. Slice and serve warm.

Recipe Tips

• Use Fresh Herbs: If fresh basil isn’t available, substitute with fresh dill or parsley for a different but still bright flavor. Dried herbs can work in a pinch but reduce the amount by half.
• Add Vegetables: For extra flavor and nutrition, toss in some cooked spinach or sautéed mushrooms. Ensure they are well-drained to avoid adding extra moisture to the frittata.
• Switch the Cheese: Swap out goat cheese for feta or ricotta if you prefer a milder or different taste. The texture will stay creamy, and it adds a new depth of flavor.
• Use Smoked Salmon Instead: For a variation, use smoked salmon instead of smoked trout. It will provide a slightly richer, saltier profile but pairs beautifully with the eggs and cheese.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Frittata With Asparagus, Tomato, and Fontina Cheese
• Giada De Laurentiis Caprese Frittata
• Giada De Laurentiis Green Strata