Fennel Frittata Recipes

FENNEL FRITTATA

Steps:

• Preheat oven to 350 degrees Fahrenheit. To clean fennel, separate the bulb from the stalks by cutting with a sharp knife an inch below the point where they split up. Save fronds for later use. Cut base off. Check for any bruises the bulb might have, clean with vegetable peeler or remove the outer layer if necessary. Cut bulb into quarters and slice thinly. Slice shallots and brussels sprouts. Set aside.
• Drizzle a tablespoon of olive oil onto a hot pan. Add shredded vegetables. Set temperature to medium. Add cumin and a pinch of salt, Sautee for five minutes, or until vegetables begin to soften. Add a sprinkle of water or oil if pan becomes dry as vegetables cook. Whisk eggs and pour over vegetables. Reduce temperature to low. Add fennel leaves. Cook for five minutes. Transfer to oven and bake for 10-15 minutes. Eggs should ne slightly runny, but set. Transfer to a plate. Garnish with leftover fennel leaves. Serve as slices along a nice green salad. PS. Leftovers are great for lunch. Enjoy!

KALE AND FENNEL FROND FRITTATA

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
• Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
• Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.

FRITTATA WITH FENNEL-SPICED PORK AND ASPARAGUS

Steps:

• Preheat oven to 350°F. Heat a 10" ovenproof skillet over medium-high. Add fennel seeds and toast, stirring constantly, until fragrant, 1 minute. Add pork, 1 tsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, breaking up pieces with a wooden spoon or spatula, until browned and cooked through, about 5 minutes more. Scrape pork mixture into a medium bowl.
• Heat 1 Tbsp. oil in same skillet over medium. Add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add asparagus and cook, stirring occasionally, until crisp-tender and bright green, 3-5 minutes more. Add vegetable mixture to pork mixture, stir to combine, and let cool slightly. Wipe out skillet and reserve.
• Meanwhile, whisk eggs, Parmesan, cream, 3/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add pork and vegetable mixture and stir until well combined.
• Heat 2 Tbsp. oil in reserved skillet over medium. Add egg mixture and cook, without stirring, until edges have started to set and pull away from pan, about 7 minutes. Transfer frittata to oven and bake until set, 10-12 minutes.
• Season with salt and pepper, cut into wedges, and drizzle with leftover beet green pesto, if using, or herbed oil. Serve warm or at room temperature.

FENNEL SAUSAGE FRITTATA

Steps:

• Preheat oven to 350 degrees.
• Add olive oil and butter to an ovenproof skillet on medium high flame. Saute onion, fennel and garlic until lightly browned and fragrant, stirring frequently. Add mushrooms and cook for a few minutes.
• Meanwhile, blend all "Egg Mixture" ingredients in blender.
• When mushrooms look done, stir in sausage and artichoke hearts. Saute for a minute or two.
• Pour Egg Mixture in skillet and mix together.
• Put skillet in oven and bake approximately 25-30 minutes until knife in center comes out dry. (You can transfer to a greased casserole dish if your skillet is not ovenproof.).
• Slice and serve hot or cold.

SPINACH, FENNEL, AND ZUCCHINI FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
• Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
• Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
• Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.

FENNEL, ONION, AND FONTINA FRITTATA

Steps:

• Heat a large nonstick skillet over medium heat; melt butter in the oil; then add fennel and onion; cook 15-20 minutes, stirring frequently, until onion and fennel carmaelize or turn golden brown and are sweet to taste.
• While the fennel and onion cook, beat eggs with a whisk for 3 minutes; season with salt and pepper.
• Pour eggs over fennel and onion; cook until eggs are firmly set, lifting up set egg from bottom occasionally to allow liquids to settle.
• When frittata is firm, place on center rack in oven and broil until top begins to brown.
• Cover top with fontina slices and place back under broiler until cheese just melts.
• Cut into 8 wedges and serve warm.