Prep time 10 mins Cook­ing time 35 mins Serves 4-6

Friday - - FOOD -


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


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.

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.

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