Fennel Frittata

Ingredients

• 6 eggs
• 1 cup fennel, diced
• 1/4 cup red onion, diced
• 1 tablespoon butter
• 1/4 cup milk
• Zest of 1/2 orange
• 1 teaspoon fresh parsley, finely chopped
• 1.5 oz goat cheese, crumbled
• Salt and black pepper to taste
• Optional: Reserve 1 tablespoon fennel fronds, chopped (for garnish)

Directions

1. Chop the fennel and red onion.
2. Melt the butter in a small oven proof frying pan over medium heat.
3. When the butter is melted, add the diced red onion and let it cook for a few minutes, until semi-translucent.
4. While the onion cooks, in a large bowl add the parsley, orange zest, milk, salt, pepper and eggs. Whisk together until frothy. Set aside.
5. When the onion is translucent, toss in the diced fennel and saute for a few minutes until it just becomes tender.
6. Pour in the egg mixture and working around the edges towards the center, move it around the pan a bit, then just leave it alone.
7. Preheat the broiler.
8. When the egg mixture looks nearly completely cooked add the crumbled goat cheese on top.
9. Then quickly pop the frying pan under the broiler, until the eggs are fully cooked and the cheese is bubbling.
10. Remove the pan from the oven and slide the frittata out onto a plate. Garnish with the chopped fennel fronds.
11. Add a pinch more of salt and pepper. Serve warm or at room temperature.

Alternatives

• Don’t like goat cheese? A few dollops of ricotta would work nicely.

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