Fennel, Pea and Goat Cheese Frittata
This sweet and savoury frittata is made with fennel, baby potatoes, peas and goat cheese.
I added spinach, parsley and chives but you can use whatever other herbs and vegetables you have on hand. I love frittatas as they’re high in protein, super flavourful and customizable.
If you make it I’d love to see it!
Ingredients:
(4 servings)
6 eggs
Olive oil
6-8 baby potatoes, thinly sliced
½ cup peas, fresh or frozen
½ fennel bulb, cored & thinly sliced
¼ cup milk of choice
Chives, thinly sliced
¼ cup goat cheese, crumbled
Handful of fresh parsley, chopped
Handful of spinach
Instructions:
Preheat the oven to 375 F. Heat a cast-iron skillet over medium heat and add enough olive oil to coat the bottom.
Once hot, add the sliced potatoes and season with salt. Cook the potatoes until golden, crisp and tender, stirring occasionally so they brown on all sides.
Transfer the potatoes to a plate once cooked.
Add a little more olive oil to the skillet, along with the sliced fennel and sauté until caramelized. Stir in the chives and cook for another minute or so. Add in the spinach and cover the skillet with a lid to allow the spinach to wilt.
Next, add the peas and potatoes to the skillet and stir well.
Whisk the eggs in a large mixing bowl with the milk and some salt.
Pour the egg mixture into the skillet and mix everything together.
Stir in the fresh parsley and dollop the goat cheese over top.
Bake for about 10-12 minutes, or until just cooked through. Top with fresh parsley and cracked black pepper. Cut the frittata into slices and serve!