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Fennel and Rosemary Frittata

When you feel like eating something warm but easy and quick to make a frittata is the perfect choice, you can add whatever is in season and as I’m getting a lot of fresh fennel in my weekly vegetable box right now, it was a natural choice for me.

Fennel and Rosemary Frittata

Fennel and Rosemary Frittata

Ingredients

Fennel and Rosemary Frittata

2 small or 1 big fennel bulb

2 eggs

3 tbsp freshly grated parmesan

2 tsp finely chopped fresh rosemary

salt

black pepper

extra-virgin olive oil

Methods

   Slice the fennel bulbs lengthwise and cook the slices with half of the rosemary in a pan on low heat until soft and golden on both sides. 

  While that goes on you quickly whisk eggs, parmesan, the rest of the rosemary, salt and a pinch of black pepper. Don’t whisk it too well, it is a frittata after all.

Pour the eggs on top of the fennel and cook on medium heat for a couple of minutes. Put a lid or a plate on the pan and turn the frittata over and cook for a few minutes before serving. 

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ARTICLE CREATORS
Photographer, Recipe Creator
Food & Wine
I'm a Swedish photographer who lives in the Tuscan countryside with my family and dog. I work as a food photographer but I also create my own Italian-inspired recipes. Living in Italy is not always easy, but all the fantastic food and produce compensates easily for that!
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