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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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Breakfast
Ingredients Method Notes

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

Method
 

  1. Heat frypan over medium heat for 3 minutes.
  2. Add olive oil, fennel and chilli. Cook for 4 or 5 minutes until softened but not brown.
  3. Slice cooked potatoes.
  4. Add potatoes to pan, season with salt and pepper and cook until heated through.
  5. Whisk buttermilk and eggs together in Silicone Bowl.
  6. Preheat grill (or top heating element in your oven).
  7. Pour egg mixture into pan and cook over low heat until almost cooked through.
  8. Place under hot grill for 2 minutes or until golden brown and slightly puffed.
  9. Slide from pan onto Acacia Board.
  10. Serve hot or cold, cut into wedges with a rocket salad.

Notes

Leeks can be used in place of fennel.