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 gm chilled unsalted butter, diced
- 1 large leek, washed and thickly sliced widthways
- 130 gm baby fennel bulbs, thinly sliced, fronds reserved (1½)
- 12 eggs
- 60 ml pouring cream (¼ cup)
- 70 gm parmesan, finely grated, plus extra to serve
- 1Preheat 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.
- 2Return 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).
- 3Whisk 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).
- 4Season frittata, scatter with fennel fronds and serve hot from the pan.
Drink Suggestion: Funky pet-nat Drink suggestion by Max Allen