Fennel and ’nduja frittata

SERVES 4-6 // PREP TIME 10 MINS // COOK 35 MINS

Frittata is adaptable, quick and perfect for weeknights. This version, with ’nduja and fennel, is ideal served immediately, but any leftovers will do very well in a sandwich the next day.

10 eggs, at room temperature, beaten

40 gm pecorino, finely grated 80 gm soft goat’s cheese

120 gm ’nduja (see note), coarsely crumbled

2 tbsp finely chopped flat-leaf parsley, plus extra leaves to serve

2 tbsp olive oil

½ large fennel bulb, thinly sliced, ¼ cup fronds reserved and coarsely chopped, plus extra thinly sliced fennel to serve

1 Preheat oven to 200°C. Combine egg, pecorino, goat’s cheese, ’nduja and parsley in a bowl and season to taste.

2 Heat oil in a 21cm cast-iron frying pan, add sliced fennel and fronds and stir until golden (3-5 minutes).

3 Add egg mixture and cook until base sets (2 minutes), then bake until cooked through (20-25 minutes). Top with extra fennel and parsley to serve.

Note ’Nduja, a spreadable spicy salami, is available from select butchers and delicatessens. Substitute fresh chorizo. Wine suggestion juicy young red nero d’Avola.