Description
A savory frittata featuring the unique flavors of fennel and brussels sprouts, perfect for a hearty breakfast or brunch.
Ingredients
Scale
- 1 tbsp 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: Mediterranean
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