Herby Ricotta Fritarta
June 9, 2011
This is a great weekend brunch. Another magazine pull out!
6 large free range eggs
175g creme fraiche
seat salt and cracked black pepper
1 tbsp chopped dill
1 tbsp chopped chives
2 tsp wholegrain mustard
200g sliced smoked trout
Makes 4 thin tortillas
1. Preheat your grill to a high heat
Beat the eggs and 3 tbsp creme fraiche and the ricotta together, don’t worry about the lumps, it all works out in the end. Add the parmesan and season, then stir in the herbs.
2. Melt some of the butter in a frying pan and pour in a forth of the mix. Heat over a medium heat until cooked on the bottom, about 4 minutes. The grill until the top starts to brown, about another 3 minutes.
3. Slip out onto a plate, and repeat until all the mix is gone. Eat all now, or eat some and let the rest cool. They are also great cold.
Mix the remaining creme fraiche and mustard together then top each fritarta with some smoked trout, lots of pea shoots and creme fraiche mix.