Baby Fennel & Potato Frittata
Baby Fennel & Potato Frittata. In a rush? We have you sorted with our 15-minute Frittata! You will be fighting off the family for seconds with this favourite of ours!
Ingredients
- 1 baby fennel, fronds removed and thinly sliced
- 1 red chilli, de-seeded and finely chopped
- 6 medium sized potatoes, cooked until just tender
- 60mL Buttermilk
- 6 large, free range eggs
Step 1
Heat frypan over medium heat for 3 minutes.
Step 2
Add olive oil, fennel and chilli. Cook for 4 or 5 minutes until softened but not brown.
Step 3
Slice cooked potatoes.
Step 4
Add potatoes to pan, season with salt and pepper and cook until heated through.
Step 5
Whisk buttermilk and eggs together in Silicone Bowl.
Step 6
Preheat grill (or top heating element in your oven).
Step 7
Pour egg mixture into pan and cook over low heat until almost cooked through.
Step 8
Place under hot grill for 2 minutes or until golden brown and slightly puffed.
Step 9
Slide from pan onto Acacia Board.
Step 10
Serve hot or cold, cut into wedges with a rocket salad.
Chef’s Tips
Leeks can be used in place of fennel.
Baby Fennel & Potato Frittata
Ingredients
- 1 baby fennel (fronds removed and thinly sliced)1
- 1 red chilli (de-seeded and finely chopped)
- 6 medium sized potatoes (cooked until just tender)
- 60ml Buttermilk
- 6 large eggs
Instructions
- Heat frypan over medium heat for 3 minutes.
- Add olive oil, fennel and chilli. Cook for 4 or 5 minutes until softened but not brown.
- Slice cooked potatoes.
- Add potatoes to pan, season with salt and pepper and cook until heated through.
- Whisk buttermilk and eggs together in Silicone Bowl.
- Preheat grill (or top heating element in your oven).
- Pour egg mixture into pan and cook over low heat until almost cooked through.
- Place under hot grill for 2 minutes or until golden brown and slightly puffed.
- Slide from pan onto Acacia Board.
- Serve hot or cold, cut into wedges with a rocket salad.
Notes
