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
- 1Preheat oven to 200°C. Combine egg, pecorino, goat's cheese, 'nduja and parsley in a bowl and season to taste.
- 2Heat oil in a 21cm cast-iron frying pan, add sliced fennel and fronds and stir until golden (3-5 minutes).
- 3Add 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.