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    Fennel and Feta Cheese Frittata


    Source of Recipe


    Internet

    List of Ingredients




    2 tablespoons extra-virgin olive oil
    1 small vidalia onion, thinly sliced
    Kosher salt or regular salt (optional)
    1 fennel bulb-halved, cored and coarsely chopped
    1 teaspoon minced fresh marjoram
    Freshly ground pepper
    8 large eggs
    2 tablespoons butter
    � cup crumbled feta (about 2 ounces)
    1 tablespoons coarsely chopped fresh basil

    Recipe



    Preheat the oven to 350 degrees. Heat the oil in a 9-inch nonstick ovenproof skillet. Add the sliced onion, season with kosher salt and cook until softened, about 3 minutes. Add the chopped fennel and minced marjoram and season with salt. Cook over low heat, stirring occasionally, until the fennel is softened, about 5 minutes. Season the saut�ed vegetables with pepper and transfer them to a plate.

    In a medium bowl, whisk the eggs and season with salt and pepper. Melt the butter in the skillet and add the eggs. Spoon the saut�ed vegetables evenly over the eggs and dot with the crumbled feta. Bake the frittata for about 12 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate and sprinkle with the chopped basil. Let the frittata cool slightly, then cut into wedges and serve warm or at room temperature.


 

 

 


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