Browse All Recipes

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
  • Print
Fennel and 'nduja frittata

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.

  • Author: Lisa Featherby