Name: Fennel and ‘nduja frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 - 6
Ingredients: 10 eggs, at room temperature, beaten; 40 gm pecorino, finely grated; 80 gm soft goat's cheese; 120 gm 'nduja (see note), coarsely crumbled; 2 tbsp finely chopped flat-leaf parsley, plus extra leaves to serve; 2 tbsp olive oil; ½ large fennel bulb, thinly sliced, ¼ cup fronds reserved and coarsely chopped, plus extra thinly sliced fennel to serve

Fennel and ‘nduja frittata

It's all about Italian flavour in this frittata, with aromatic fennel and spicy 'nduja playing a leading role.

Serves 4 - 6

Prep

10M

Cook

35M

Total

45M

Frittata is adaptable, quick and perfect for weeknights. This version, with ‘nduja and fennel, is ideal served immediately, but any leftovers will do very well in a sandwich the next day.

Ingredients

10 eggs, at room temperature, beaten

40 gm pecorino, finely grated

80 gm soft goat's cheese

120 gm 'nduja (see note), coarsely crumbled

2 tbsp finely chopped flat-leaf parsley, plus extra leaves to serve

2 tbsp olive oil

½ large fennel bulb, thinly sliced, ¼ cup fronds reserved and coarsely chopped, plus extra thinly sliced fennel to serve

Method

1.Preheat oven to 200°C. Combine egg, pecorino, goat’s cheese, ‘nduja and parsley in a bowl and season to taste.

2.Heat oil in a 21cm cast-iron frying pan, add sliced fennel and fronds and stir until golden (3-5 minutes).

3.Add egg mixture and cook until base sets (2 minutes), then bake until cooked through (20-25 minutes). Top with extra fennel and parsley to serve.

‘Nduja, a spreadable spicy salami, is available from select butchers and delicatessens. Substitute fresh chorizo.
Drink suggestion: juicy young red nero d’Avola. Drink suggestion by Max Allen.
Notes

Recipe / styling by Lisa Featherby

Styling by Lucy Tweed

Ingredients

Method

Related stories