Fennel sweetens eggs: good hot, warm or sliced for an aperitif
Fennel omelette
A rich and affordable main course or a delicious appetizer, this pan-fried fennel frittata is a true comfort food. The sweetness of the stewed vegetables pairs perfectly with the softness and extremely delicate flavor of the whipped egg white and yolk mixture. The icing on the cake? Cooking it in a pan with a lid creates an "oven effect" and makes the texture thick, fluffy, and slightly stringy.
What to know before you start
Making the fennel frittata is incredibly simple: you don't even need to turn it. Thanks to the lid, it will brown beautifully on both sides without the need to flip it, but you can do that if you like, halfway through cooking, of course.
There are a few things you need to be careful about. First, cut the fennel. It should be thinly sliced and evenly thick, about 3-4 mm, so that it cooks evenly. Then, before adding the egg mixture, make sure the water used to braise the vegetables has completely evaporated. Excess moisture would prevent the eggs from curdling properly.
One last point is in order. For our recipe, we used 3 egg yolks and 5 egg whites, resulting in a light texture that's also high in protein, low in calories, and lower in cholesterol. However, you can use whole eggs or just egg whites, adding one or two more.
Substitute or alternative ingredients
If you don't want to use cooked ham or another cured meat, you can use diced smoked tofu or chopped sun-dried tomatoes. Instead, you can substitute any stringy cheese you like, such as smoked scamorza, provola, or fontina. If you choose mozzarella, however, be sure to drain it thoroughly. Instead of parsley, you can use finely chopped fennel fronds, or a few chives or thyme leaves.
Ingredients
- Eggs (3 yolks and 5 egg whites) 5.
Preparation
- Clean the fennel, removing the tough, fibrous outer parts. Rinse under running water and cut into thin slices.
- Pour the extra virgin olive oil into a large nonstick pan, add the fennel, a drizzle of water, a pinch of salt, pepper, and the chopped parsley. Cover with a lid and cook over medium heat for about 20-30 minutes, stirring occasionally. Add a little more water if necessary. Remove the lid during the last few minutes of cooking to allow any remaining liquid to evaporate.
- Meanwhile, in a bowl, lightly beat the egg yolks and egg whites with the Parmesan cheese and a pinch of salt and pepper. Pour the mixture over the fennel in the pan, shaking the pan gently to allow the egg to penetrate the bottom. Scatter the chopped ham and cheese over the surface. Cover again with the lid and cook over very low heat for about 8-10 minutes, until the surface of the egg is well set and the cheese is melted.
- Remove the frittata from the heat and let it rest in the pan (uncovered) for 2 minutes. Cut into slices or squares and serve hot or warm.
For an even fluffier and more fluffy result, lightly beat the egg whites before folding them in with the yolks and Parmesan. After adding the egg, cook over low heat to prevent the bottom of the frittata from burning before the surface is cooked through. Our recipe is naturally gluten-free, but if you use the ham we've included as an optional ingredient, make sure it's certified and labeled "gluten-free." If you're in a hurry, the frittata can easily be made ahead of time, as it's also delicious warm or at room temperature.
The fennel frittata can be stored in the refrigerator, in an airtight container, for up to 2 days. Before serving, you can reheat it in a pan for a few minutes or eat it at room temperature. This dish is not suitable for freezing.
Serve the frittata cut into wedges or squares on dinner plates. Garnish with a few sprigs of reserved fennel fronds and a sprinkling of freshly ground black pepper. It's perfect served with a side of fresh green salad or tomatoes.
A crisp white wine like Ligurian Pigato is perfect, but Verdicchio dei Castelli di Jesi or a Soave Classico also work well. If you prefer beer, opt for a craft Saison-style label or a Blonde Ale.
