Fennel Frittata Recipe by Mariela Alvarez Toro

Name: Fennel Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 tbsp (15 ml) olive oil; 1 shallot, finely chopped; 1 small fennel bulb, thinly sliced; 5-6 brussels sprouts, thinly sliced; 1 handful fennel fronds, chopped; 1 tsp cumin; 1 pinch salt; 4 turkey eggs (or 5 chicken eggs); Handful fennel leaves, for garnish

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Fennel Frittata

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Author: Mariela Alvarez Toro
Total Time: 25 minutes
Yield: 2 servings 1x

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Description

A savory frittata featuring the unique flavors of fennel and brussels sprouts, perfect for a hearty breakfast or brunch.

Ingredients

Scale

1 tbsp (15 ml) olive oil
1 shallot, finely chopped
1 small fennel bulb, thinly sliced
5-6 brussels sprouts, thinly sliced
1 handful fennel fronds, chopped
1 tsp cumin
1 pinch salt
4 turkey eggs (or 5 chicken eggs)
Handful fennel leaves, for garnish

Instructions

Preheat the oven to 350 degrees Fahrenheit.
To clean the fennel, separate the bulb from the stalks by cutting with a sharp knife an inch below the point where they split. Save the fronds for later use.
Heat the olive oil in an oven-safe skillet over medium heat. Add the shallot and cook for 2-3 minutes until it becomes translucent.
Add the sliced fennel bulb and brussels sprouts to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to soften.
Stir in the cumin and salt, and cook for another minute until fragrant.
In a bowl, whisk together the eggs and chopped fennel fronds until well combined.
Pour the egg mixture over the vegetables in the skillet, ensuring even distribution.
Cook on the stovetop for 3-4 minutes until the edges begin to set.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is puffed and golden brown.
Remove from the oven and let cool slightly before garnishing with fennel leaves. Serve warm.

Notes

For a vegetarian option, omit the turkey eggs and use only chicken eggs.
This frittata can be served warm or at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven or enjoy cold.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2 grams
Sodium: 300 mg
Fat: 18 grams
Carbohydrates: 10 grams
Fiber: 3 grams
Protein: 14 grams
Cholesterol: 370 mg

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Frequently Asked Questions

Why does this frittata start on the stovetop and then move to the oven?

The stovetop phase (3–4 minutes) sets the edges of the frittata while the center stays liquid. Moving the oven-safe skillet to 350°F (175°C) for 8–10 minutes then cooks the center gently through, without the risk of a rubbery bottom that comes from cooking entirely on the stovetop. The finished frittata is puffed and golden brown.

The recipe calls for turkey eggs — can I use regular chicken eggs?

Yes — the recipe specifies 4 turkey eggs or 5 chicken eggs as equivalents. Turkey eggs are larger and richer than chicken eggs; using 5 chicken eggs matches the volume and richness of 4 turkey eggs.