Frittata with Caramelized Onion and Fennel
Around this time of year, I love making this frittata! Spring is the perfect time to combine all the green produce that's available to you and bake it with eggs until it turns that perfect golden colour.
Although you can follow my recipe, I encourage you to be innovative and utilize whatever ingredients you have on hand. A frittata is an excellent dish for incorporating any ingredients you have leftover. Instead of using fennel, try incorporating red onion; or swap spinach for kale that's been sitting in the refrigerator for a while. I especially love this dish because it incorporates caramelized onions and fennel, which are truly versatile and can be used in so many dishes, like my Roasted Cauliflower Salad or my Fish Tacos!
Frittata with Caramelized Onion and Fennel
INGREDIENTS
2 tbsp. Olive oil
½ fennel bulb, cored + thinly sliced
½ cup thinly sliced sweet onions*
2 tsp. chives (optional)
2 oz. spinach
6 steamed or blanched asparagus spears**
6 eggs
Pinch kosher salt
2 oz. feta cheese, crumbled
2 tsp minced dill
Fresh ground pepper, to taste
Espelette pepper, to taste
NOTE:
*I highly recommend caramelizing the onions in advance, to save on cook time. Caramelized onions can last in the fridge up to 4 days, and can even be stored in the freezer for up to 3 months!
**Steam your asparagus beforehand to save on time!
INSTRUCTIONS
Preheat the oven to 375°F. Heat an 8” cast-iron skillet over medium heat (I love using my Our Place - Always Pan!). Add enough olive oil to coat the bottom, and add in the sliced onions to the pan and coat in the fat to begin the caramelization process. Cook the onions for 30-45 minutes over medium-low heat, stirring occasionally, until they are caramelized and a sweet golden brown. Season with salt and pepper to taste. Set aside.
Drain, wipe and reheat oil in the pan. Once the oil is sizzling, add the sliced fennel and sauté until caramelized, which should take about 2-3 minutes. Stir in the chives and cook for another minute, and then add in the spinach.
After the spinach is wilted, add the steamed asparagus. Stir well. Whisk the eggs in a large mixing bowl really well with the milk and a teaspoon of salt. Once incorporated, pour the egg mixture into the skillet. Allow to set for a minute on the stove over low heat. Crumble the Feta cheese over top.
Bake for about 10-12 minutes, or until just cooked through. Top with dill, freshly ground black pepper and espelette pepper for an added dimension of flavour! You can also top with additional chives. Cut the frittata into slices and enjoy!
BON APPETIT!
Photography by: Patricia Brochu