Sunday, 11 October 2015

Recipe for National Egg Week



Do you like my little egg caddy? I love it, especially when it's full of hen's and duck's eggs, like today. 

In honour of National Egg Week, I'm posting a recipe that I cooked earlier this week, and which I adapted from this recipe by The Saffron Girl.

Fennel and Feta Frittata

1 fennel bulb, sliced thinly
1 onion, sliced thinly
200g feta cheese, crumbled
6 eggs
1 tbsp ghee
salt and pepper

In a medium-sized cast iron skillet, melt the ghee. Swirl the skillet so that the bottom and sides are greased with the ghee. Add the fennel and onion with a pinch of salt, and fry them on medium heat for about 15 minutes until they are soft and slightly caramelised. Stir them from time to time.

In the meantime, whisk the eggs in a bowl, and mix in the feta. When the onion and fennel are cooked, add the egg and feta mixture and let it cook for a couple of minutes until you see that the edges of the frittata are beginning to set. Sprinkle on some freshly ground black pepper, and place the skillet in a pre-heated 200⁰C oven for 10-15 minutes or until the top is golden and puffed. Let it cool for about 5 minutes before gently turning out. Then slice into wedges and...

Bon Appétit!

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