Sweet Onion and Fennel Frittata

Sweet Onion and Fennel Frittata

8 eggs

1/4 cup milk

1/2 cup grated Parmesan or Pecorino cheese

4 tablespoons minced fresh fennel greens, divided

1/4 teaspoon salt

1/4 teaspoon pepper

Pinch red pepper flakes

2 tablespoons extra virgin olive oil

1 medium sweet onion, thinly sliced

1 small bulb fennel, thinly sliced

 

Fresh Fennel

In a bowl, whisk together eggs, milk, 3 tablespoons fennel greens, salt and pepper, red pepper flakes, and grated cheese. Stir to combine.

In 8-inch non-stick skillet, heat oil over medium heat; cook onion and fennel, stirring occasionally, until softened and barely golden, about 7-10 minutes. Gently add the egg mixture; cook over medium-low heat until bottom is set, about 10 minutes. Flip over carefully, and cook a few more minutes until the other side is set.  Remove from heat, cut into wedges, sprinkle 1 tablespoon fresh fennel greens on top, and serve warm.