Sophie Dahl’s Fennel Frittata


4 eggs
1 fennel bulb, with a few of the fronds
2 Tbsp. olive oil
Salt and pepper
About ¼ cup grated Parmesan cheese


• Preheat the broiler to high. Whisk the eggs in a bowl.

• Peel off the tough outer layers of the fennel and discard. Thinly slice the bulb so you have thin ribbons, and then further chop it down so it is in bite-size pieces.

• Heat an ovenproof frying pan and add the olive oil, and then add the fennel. Stir for a few minutes, until the color turns slightly translucent, and then add the whisked eggs and some salt and pepper. Cook until the bottom sets, sprinkle with the grated Parmesan, and then pop the pan under the broiler until the frittata is risen and triumphant, which should take 3 or 4 minutes at most.

• Serve quickly, garnished with a few fennel fronds.

[i]Reprinted with permission from Very Fond of Food: A year in recipes by Sophie Dahl, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Jan Baldwin (c) 2011[\i]

Tags : Eggs , Fennel