Description
Simplify to its core, the authentic Italian frittata normally features only potatoes and eggs. Bringing in fennel and feta adds a gentle punch, finding that sweet spot of perfect harmony without going all out and taking over your taste buds.
Ingredients
Units
Scale
- 3 tbs Olive oil
- 4 Baby potatoes, thinly sliced
- 2 cloves Garlic, peeled and crushed
- 2 small Baby fennel, thinly sliced
- 6 Spring onions, chopped
- 8 Eggs
- 1/3 cup Milk
- 1 tbs Thyme, leaves stripped
- Salt and pepper, to taste
- 1 tsp Nutmeg
- 120g Feta cheese, roughly crumbled
- 1 Lemon, juiced
- 1/2 tsp Dijon mustard
- 160g Mesclun
- 2 Lebanese cucumber, sliced
Instructions
Preheat the grill to high.
- Warm ¾’s of the oil in frying pan over medium-low heat. Add the potatoes and cook for 8 minutes or until potatoes have softened. Add garlic, fennel and spring onion and cook for a further 3-5 minutes.
- Whisk together the eggs, milk, thyme, seasonings and nutmeg in bowl. Pour into pan with potatoes, reduce heat to very low and cook frittata for 8-10 minutes or until nearly set and potatoes are cooked.
- Remove from the stove, sprinkle over feta cheese and cook under the grill until surface is fully set and golden.
- Whisk lemon juice, Dijon mustard and remaining olive oil until combined. Toss with the mesclun and cucumber.
- Slice the frittata and serve with the salad on the side.
