Jul 1, 2012

Fennel and Red Pepper Frittata

Sundays are usually dubbed brunch day. I’m such a fan of breakfast food though I’m not really sure why it’s just Sunday that got so popular. I could eat some form of breakfast for at least two meals of the day and sometimes I do just that! Tonight actually I made a new twist on a pancake that I’m happy to say turned out better than I even expected! I’ll definitely be sharing those soon. But for now I thought it was a good day to share another Frittata recipe! Ever since I made my first one for easter, the red pepper ricotta frittata, I’ve conquered what used to be a hesitation to making these and now they are one of my favorites! They are great for those nights that I’m craving a taste of breakfast but am not really feeling in the pancake or waffle mood and they are so quick and versatile. You can basically throw in all sorts of veggies and herbs, whatever you have handy and you have yourself a new kind of frittata. For this frittata, I left out the ricotta cheese, which didn’t detract from taste but I have to admit it lost a bit of zing in its name. Ricotta frittata just rolls off the tongue so nicely!

Here’s what you need:


(Adapted from Sophie Dahl’s “Very Fond of Food”. Serves 2.)

  • 4 eggs
  • 1 fennel bulb (save some fennel fronds)
  • 1/2 red pepper, chopped
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/4 cup freshly grated parmesan cheese
  • handful of fresh basil

Preheat the broiler to high.

Start by cracking your eggs in a bowl and whisking them until completely mixed.

Next chop your fennel and bell pepper into bite size pieces. You will want to remove the outer layer of the fennel bulb, as this is sometimes very tough. Also be sure to keep some of the fronds off the top of the stalk so you can add that at the very end. Heat the olive oil in a saute pan that can also make it’s way to the oven to finish off the frittata. Add the fennel and bell pepper to the pan and let them saute for just a few minutes. The fennel should turn translucent, similar to when you saute onions.

Time to pour in the whisked eggs. Pour in the eggs and also add some salt and pepper. Also, resist all temptation to move the eggs around once they are in the pan. You want the eggs to have a few minutes to settle in with the veggies. Once the bottom and sides of the eggs set, sprinkle the top with the freshly grated parmesan and then transfer the whole pan into your preheated oven.

Because you are cooking this the rest of the way under the broiler it will take no time to finish up! It should take just about 3 or 4 minutes for the eggs to cook and the whole thing will rise just a bit. Once done, take out of the oven and quickly top it with the fennel fronds and fresh basil. You will want to serve it as fast as you can because, as you can see from my photo, it will start to sink immediately once you take it out of the oven. It’ll be a race to the plate so make sure you’re ready!

I paired this frittata with a fresh watermelon and parmesan cheese. Another easy thing to throw together to keep this meal quick. I used a spinach and arugula mixture and mixed it with the watermelon pieces, just a little bit of olive oil, the juice from about half a lemon and some salt and pepper to taste. Top it all off with fresh shaved parmesan.

A great use of all the fresh and bright flavors of summer and a taste of breakfast! This is my kind of dinner! I enjoyed this frittata but already have another one on the list that I want to try. I have to space them out a bit since it’s only been in the past few years that Jor has even become a fan of eggs at all. Slowly but surely I’ve been able to add more and more scrambled eggs to his plate, working our way up to a crustless quiche even! Using eggs as the base just opens up all sorts of opportunity though! The only real must here are the eggs. From there you can literally go into your fridge and veggie drawer and pull out the leftover vegetables, chop them up and throw them into the pan with your eggs. You’ve got a hearty breakfast, pick-me-up lunch or a light and refreshing dinner! No matter what time of day or what you add in, it’s sure to hit the spot! For now, that’s a fennel and red pepper frittata…in the shell of a nut!


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