FENNEL AND BEEF SALAMI FRITTATA
Prep time 10 mins Cooking time 35 mins Serves 4-6
INGREDIENTS
10 eggs, at room temperature, beaten 40g pecorino, finely grated
80g soft goat’s cheese
120g beef salami, 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
METHOD
Preheat oven to 200°C. Combine egg, pecorino, goat’s cheese, beef salami and parsley in a bowl and season to taste.
Heat oil in a 21cm cast-iron frying pan, add sliced fennel and fronds and stir until golden (3-5 mins).
Add egg mixture and cook until base sets (2 mins), then bake until cooked through (20-25 mins). Top with extra fennel and parsley to serve.