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Fennel and 'nduja frittata

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

By Lisa Featherby
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4 - 6
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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.


  • 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


  • 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.

  • undefined: Lisa Featherby