Fennel Frittata

Fennel Frittata

This sweetly stewed fennel in a simple, rustic frittata form could be served as part of an antipasto, an easy lunch or a light dinner. Just pair it with a leafy salad and some good, crusty bread.
Photography: LAURA BAMFORD

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1 large fennel bulb, approx 500g
2 tbsp of extra-virgin olive oil
4 eggs, beaten
35g of finely grated parmesan cheese
Step 1

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.

Step 2

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.

Step 3

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.

Recipes Courtesy of Florentine by Emiko Davies (Hardie Grant, £20) Photography ©Lauren Bamford

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