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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
½ 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 sautéed 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 sautéed 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.