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Trim the fennel by chopping the tops and bottom off (reserving any green fronds
for garnish) and cut the bulb roughly into eights. 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 let it cool.
Preheat the oven to 180°C (360°F). Gently heat the olive oil in a frying pan with a heatproof handle. Add the boiled fennel, season with salt and pepper, and pour over the egg, tipping the pan slightly to cover evenly. Sprinkle the cheese evenly over the top and continue to gently cook over a low heat until the eggs are mostly 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 it on the stove top but cover with a lid and cook
for a further 5 minutes for a softer version.