Fennel and Grape Tomato Frittata with Goat Cheese

Thick, sturdy Italian omelette pies loaded with almost any sort of vegetables, herbs and cheese, frittatas are an easy way to make a special breakfast or lunch on the weekend. The otherwise strong flavour and aroma of fresh fennel (which makes it one of my favourite vegetables to chop) is mellowed in this frittata by sautéing in butter until just soft, but leaving just a hint of crunchiness. Paired with the sweetness of sautéed grape tomatoes and the creamy saltiness of fresh goat cheese rounds, the fennel becomes a modest star of this colourful and delicious frittata.

Any assortment of fresh herbs to your taste will add a little springy step to this frittata — I used a blend of rosemary, thyme and parsley, but basil or dill would make delightful choices as well.

Fennel and Grape Tomato Frittata with Goat Cheese

Recipe by Lisa Turner Published on December 23, 2011 A simple and sturdy egg "pie" with mellow and slightly crunchy butter-sautéed fennel as well as sweet grape tomatoes and creamy and salty goat cheese Print this recipe Ingredients: 2 tablespoons butter 1 small onion, sliced 1 fennel bulb, trimmed, cored and sliced 1/2 pint (12-16) grape tomatoes large handful fresh herbs, finely chopped 8 large eggs 1/2 teaspoon sea salt 8 oz goat cheese, sliced into rounds fresh ground black pepper Instructions: Preheat an oven to 350°. Butter the sides of a large cast-iron or oven-safe non-stick, and melt the remaining butter over medium-low heat. Add the onion, fennel and grape tomatoes and sauté for 5 minutes. Toss in the fresh herbs and continue to sauté until the onion and fennel are soft, about 5 minutes. Meanwhile, break the eggs into a large bowl, add the salt, and beat well with a whisk. Turn up the heat to medium and pour the eggs over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set. Arrange the slices of goat cheese on the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2-3 minutes or until the top is browning nicely. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes. Makes one 10-inch frittata or 4 - 6 servings

Other frittatas from my vegetarian kitchen that you may enjoy:
Potato, Onion and Stilton Frittata
Greek Feta & Olive Frittata
Asparagus and Feta Cheese Frittata

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Audio Accompaniment: Brian Eno Neroli