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Ingredients: |
Ingredients: 1 fennel or Anise
Olive Oil
2 tbsp butter
1/2 cup sweet finely diced onion
10 eggs (or 5 whole eggs & 7 egg whites)
3 tbsp full dairy - whipping cream, half and half, whole milk, yogurt or sour cream
pinch of salt
1/8 tsp pepper (optional garlic powder)
1/2 cup fresh grated Parmesan
Optional additional veggies asparagus, peppers, zucchini
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Directions: |
Directions:1. In a 12-inch cast iron skillet warm the olive oil & butter over medium heat.
Cut fennel:
- use a few fine green parts for flavour
- Cut off white bulb like an onion. Remove bottom root and tough outer skin
- Dice like an onion |
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Directions:2. Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt & pepper. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the cheese (reserve the half for topping the frittata before baking). |
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Directions:3. Add to the skillet - chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add greens and cook until fragrant or wilted. Season with salt, to taste. |
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Ingredients:
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Directions:4. Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved cheese, sprinkle it on top now |
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Ingredients:
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Directions:5. Once the outside edge of the frittata turns lighter in color (1 minute), carefully move the outside edge of the frittata away from the pan with your spatula down to the bottom of the pot. Let it cook slowly until the eggs are puffed and appear cooked, and the center of the frittata jiggles just a bit when you give it a gentle shimmy. Preparation 20 minutes…Cook time 25 minutes |
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Personal
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Personal
Notes: Pam took Cheryl to ANNE’S Cooking school as part of my 50th Birthday gift! It was soooo much fun!
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This recipe for Fennel Frittata is from