Now Reading
Fennel Frittata

Fennel Frittata

Fennel Frittata

This frittata version is but one of the many you could do.
By Mariela Alvarez Toro

Fennel Frittata

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fennel Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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


This frittata version is but one of the many you could do.


  • 1 tbsp. olive oil
  • 1 shallot
  • 1 small fennel bulb
  • 56 brussels sprouts
  • 1 handful fennel springs
  • 1 tsp. cumin
  • 1 pinch salt
  • 4 turkey eggs (or 5 chicken eggs)
  • Handful fennel leaves


  1. Preheat oven to 350 degrees Fahrenheit. To clean fennel, separate the bulb from the stalks by cutting with a sharp knife an inch below the point where they split up. Save fronds for later use. Cut base off. Check for any bruises the bulb might have, clean with vegetable peeler or remove the outer layer if necessary. Cut bulb into quarters and slice thinly. Slice shallots and brussels sprouts. Set aside.
  2. Drizzle a tablespoon of olive oil onto a hot pan. Add shredded vegetables. Set temperature to medium. Add cumin and a pinch of salt, Sautee for five minutes, or until vegetables begin to soften. Add a sprinkle of water or oil if pan becomes dry as vegetables cook. Whisk eggs and pour over vegetables. Reduce temperature to low. Add fennel leaves. Cook for five minutes. Transfer to oven and bake for 10-15 minutes. Eggs should ne slightly runny, but set. Transfer to a plate. Garnish with leftover fennel leaves. Serve as slices along a nice green salad. PS. Leftovers are great for lunch. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 15 mins
View Comments (2)

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top