It’s always a good idea to cook with ingredients that are in season. Fennel is a bulb vegetable that is just about to come into season -fall through early spring. Fennel is an excellent source of Vitamin C and fiber, so it’s no surprise that this veggie is a member of the carrot family. It also has a pleasant licorice flavor and is a great addition to salads, slaw, or sandwiches, especially when thinly sliced. Try this fennel and parmesan frittata recipe to add more seasonal vegetables to your dinner arsenal. The creamy combo of eggs and parmesan cheese paired with the buttery, sweet taste of cooked fennel will make you want to try breakfast for dinner every night!
TIP: Make sure you use an oven safe pan. Baking the frittata in the oven will give it a nice crusty outside and fluffy, eggy inside.
2 T heavy cream
- You may also substitute with low fat milk and 1 T flour for the heavy cream for a lower fat and calorie option.
1 bulb fennel, cleaned and green stalks removed
- Save the stalks! they can be used, like celery, in soups, stocks, chowders, and more! Save the leaves to use as a garnish or as a substitute for fresh dill.
¼ cup parmesan cheese, grated
Salt & Pepper to taste
¼ cup olive oil
Optional: Add these or other vegetables to add even more tasty, healthy foods into your frittata!
Mushrooms (thinly sliced)
Kale (sliced into ribbons)
- Preheat oven to 400°.
- Thinly slice all vegetables.
- Heat oil in an oven-safe skillet and add vegetables plus a pinch of salt and pepper. Saute until vegetables are soft.
- While vegetables are sauteing, beat eggs, heavy cream and parmesan cheese in a separate bowl.
- When vegetables are soft, add the egg mixture plus another pinch of salt and pepper to the oven-safe skillet.
- Place oven in skillet.
- After about 5-6 minutes, rotate the skillet and bake for another 5-6 minutes.
- The consistency should be fluffy and bouncy when pushed down with a fork or spatula, and appear to have slightly browned edges.
- Using an oven mitt, take the skillet out and wiggle the frittata out onto a plate.
- Serve in slices.
Recipe adapted from Relay Living