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Fennel frittata
Serves 4 Starters and mains
Ingredients
- 1 large (about 500g) fennel bulb
- 2tbsp extra virgin olive oil
- 4 eggs, beaten
- 35g finely grated Parmesan
Method
Trim the fennel by chopping the tops and bottom off (reserving any green fronds for garnish) and cut the bulb roughly into eighths. Place in a saucepan of cold water with a pinch of salt. Bring to the boil and cook the fennel for about 15 minutes or until tender. Drain and leave to cool.
Preheat the oven to 180C/350F/Gas 4. Gently heat the olive oil in a frying pan with a heatproof handle. Add the boiled fennel and season with salt and pepper. Pour over the egg, tipping the pan slightly to cover evenly. Sprinkle the cheese evenly over the top and continue to cook gently over a low heat until the eggs are almost set.
Finish the frittata in the oven for about 5 minutes or until the top of the frittata is cooked and the cheese melted. A nice little crust will form on top. If you don’t have a heatproof frying pan, leave the pan on the stove top but cover with a lid and cook for a further 5 minutes for a softer version.
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