Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
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!
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast
Servings
6
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
Leeks can be used in place of fennel.