Delicious fennel and leak frittata with a creamy goat cheese. Not only is it tasty, it is quick and nutritious!
PREP TIME: 10 minutes
TOTAL TIME: 35 minutes
Serves: 4
INGREDIENTS
- 8 Free range eggs, whisked
- 1 bulb Fennel (about 350g), diced, fronds reserved for garnish
- 1 Leek (about 250g), roughly chopped
- 1 large Red onion (about 200g), sliced
- 150g Frozen peas, allowed to thaw for 10minutes
- 50g Goats cheese (optional)
- 4 tbsp Olive oil
- Salt and pepper to taste
- 1 tsp Red chilli flakes
DIRECTIONS
- Preheat the oven to 180C fan assisted
- Saute the red onions, fennel and leek in 2 tbsp of oil for 2 minutes in an oven proof lidded pan on medium heat
- Cover the pan and continue cooking for another 8-10 minutes until the vegetables are soft
- Meanwhile, whisk the eggs together with seasoning
- Add the peas and the eggs to the pan and agitate the mixture so the eggs run through all the vegetables evenly
- Dollop a few pieces of goat cheese on top of the mixture and pop into the oven for 15 minutes until the eggs are cooked and the frittata has browned a little on top
- Remove and garnish with the fennel fronds
RECIPE AND IMAGE CREDIT: The Doctor’s Kitchen by Dr. Rupy