Best eaten hot from the oven, this frittata makes a
great brunch or lunch dish. Serve it with a simple salad and some
bread for easy entertaining.
80 gmchilled unsalted butter, diced1large leek, washed and thickly sliced widthways130 gm (1½)baby fennel bulbs, thinly sliced, fronds reserved12eggs60 ml (¼ cup)pouring cream70 gmparmesan, finely grated, plus extra to serve
Preheat oven to 200C. Heat a 25cm-27cm ovenproof frying pan over high heat. Add butter and cook until foaming and nut brown (2-3 minutes), then transfer to a heatproof bowl.
Return pan to heat, add leek, fennel and 2 tbsp brown butter, and sauté until starting to soften (1 minute), then cover with a lid and cook, stirring occasionally, until leek and fennel start to caramelise at the edges (4-5 minutes).
Whisk together eggs and cream in a bowl. Add two-thirds of the parmesan and remaining brown butter, and whisk to combine. Season to taste, pour over vegetables in pan and shake gently to spread evenly (it’s important the pan is hot so the egg begins to set immediately on the base). Scatter with remaining parmesan, transfer to oven and bake until golden and puffed (15-17 minutes).
Season frittata, scatter with fennel fronds and serve hot from the pan.