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Fennel and Grape Tomato Frittata with Goat Cheese


Ingredients :
2 tablespoons butter
1 small onion, sliced
1 fennel bulb, trimmed, cored and sliced
1/2 pint (12-16) grape tomatoes
large handful fresh herbs, finely chopped
8 large eggs
1/2 teaspoon sea salt
8 oz goat cheese, sliced into rounds
fresh ground black pepper

Preheat an oven to 350°. Butter the sides of a large cast-iron or oven-safe non-stick, and melt the remaining butter over medium-low heat. Add the onion, fennel and grape tomatoes and sauté for 5 minutes. Toss in the fresh herbs and continue to sauté until the onion and fennel are soft, about 5 minutes.

Meanwhile, break the eggs into a large bowl, add the salt, and beat well with a whisk. Turn up the heat to medium and pour the eggs over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set.

Arrange the slices of goat cheese on the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2-3 minutes or until the top is browning nicely.

Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Serves 4-6.

Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes.

fennel Frittata

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