Zucchini & Goat Cheese Frittatas with Smoked Trout


To ring in January and to celebrate Epiphany we recently had a little cocktail party; which was mostly an excuse to eat a delicious galette des rois/ Kings cake – a puff pastry and frangipan confection. For the occasion I also made these lovely individual zucchini & goat cheese frittatas which went like hot cakes! You can make them ahead of time and serve them at room temperature. They would also be great for lunch and can be served as one whole frittata instead of single-served, just increase the baking time.

What you will need

5 eggs

1/2 cup milk

4 ounces of goat cheese (can be pre-seasoned: roasted garlic & herbs) at room temperature

1/2 cup grated parmesan (plus more to top)

1/2 cup chopped parsley

1 tablespoon olive oil

1 large glove of garlic, minced

2 zucchinis, finely diced

1 small white onion, chopped

Fresh ground salt & pepper

4 ounces of wild smoked trout


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