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