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| 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
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| 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.
