A tasty fennel frittata, simple and light, which can be conveniently baked. The recipe is quick and easy: slice the fennel, cook them in a pan with some onion (if you prefer), then mix them with beaten eggs with salt and pepper. In this case, I didn’t want to add milk or cheese, because I wanted to offer a dish suitable for those who can’t consume them. However, if you want to enrich the frittata, you can add other ingredients, as I suggest in the notes at the bottom. Try this recipe, it is a great solution for dinner!
Here are some other ideas for you:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stove
- Cuisine: Vegetarian
- Seasonality: Fall, Winter
- Energy 124.72 (Kcal)
- Carbohydrates 3.46 (g) of which sugars 2.58 (g)
- Proteins 10.96 (g)
- Fat 6.86 (g) of which saturated 2.98 (g)of which unsaturated 3.54 (g)
- Fibers 3.38 (g)
- Sodium 284.82 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz fennel (net of waste)
- 4 eggs (medium)
- Half onion
- extra virgin olive oil
- salt
- pepper
- herbs (to taste)
Tools
- Cake Pan 8-inch
- Parchment Paper
- Skillet
- Bowl
- Whisk
Preparation
Clean the fennel and rinse them well under running water. Slice them thinly. Clean the onion and slice into rings.
Put both fennel and onion in a large skillet with a drizzle of oil, a pinch of salt, and a splash of water (1).
Cook over medium heat until the fennel is tender but still firm. It will take 10-15 minutes, depending on the thickness of the slices.
Crack the eggs into a bowl, add salt, pepper, and herbs to taste. I added some finely chopped green fennel fronds.
Whisk the eggs to slightly fluff them (2).
Add the fennel (ensuring they are no longer hot) and mix.
Line the cake pan with parchment paper and pour in the egg and fennel mixture (3).
Place the frittata in a ventilated oven at 375°F and bake for about 20 minutes, or until the eggs are well set.
The fennel frittata is ready, transfer it to a plate and serve warm or at room temperature… enjoy your meal!
Tips and Notes
To lighten it even more, you can steam the fennel. If you don’t like onion, you can omit it.
You can add a handful of grated Parmesan, a tablespoon or two of milk, some diced provolone, or even some strips of speck.
FAQ
Can I cook the frittata in a pan?
Sure, you can cook it in a non-stick pan with a drizzle of oil or a small piece of butter.
