Cheesy Fritata Made With Smoked Bangus Is Too Heavenly Not Too Make!

Filipinos have this habit of turning their leftover food into their early morning treat. The Fritata is the Italians’ answer to our scrambled egg that usually comes with additional treats such as meat, thin sliced vegetables and cheese.

To turn it into an even more exciting breakfast, substitute the meat with smoked bangus for a lighter-tasting Fritata. Trust us – there’s gonna be a piece of heaven in your mouth once start sinking your teeth in all its hearty goodness.

Follow the recipe below and whip yourself up a batch first thing in the morning!

Smoked Fish And Laguna Cheese Fritata


1-320g pack Sarangani Bay Smoked Bangus (skin removed & flaked)

¼ cup olive oil or cooking oil

1 medium onion, sliced

2 medium tomatoes, sliced

1 small zucchini, thinly sliced

6 eggs, beaten

½ cup milk

200 g kesong puti, sliced

1 tsp. salt

¼ tsp. pepper


Using a 10-inch non-stick fry pan, cook smoked bangus in 2 T of oil. Set aside.

Using the same pan sauté in remaining oil, onions, tomatoes and zucchini.

Beat eggs with milk, add salt and pepper. Carefully pour over cooked vegetables.

Lower heat. Top with smoked fish and kesong puti.

Cook both sides of frittata by inverting fry pan onto a plate and sliding back into the pan.

Serve warm. Slice into wedges.

* Serving Size: Make 8 servings