posted by Schmitty 07-08-99 2:23 AM
Fennel and Red Onion Frittata
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 tablespoons olive or vegetable oil
1 small red onion cut into 8 wedges
1 small fennel bulb (3/4 pound) well trimmed and sliced
1/4 cup chopped fresh basil leaves
2 teaspoons balsamic vinegar
Lightly beat eggs with salt and pepper, set aside.
Heat 1 tablespoon oil in 10 inch to 12 inch nonstick skillet
with ovenproof handle over medium hi heat. Cook onion 5 minutes, turning over after 3 minutes; remove. Cook fennel 5 minutes, adding a little more oil if necessary. Reduce heat to medium.
Pour eggs into skillet over fennel, arrange onions in eggs and sprinkle with basil. Cover and cook 6 to 8 minutes til eggs are set.
Meanwhile, preheat broiler. Broil top of frittata 1 minute. Brush with vinegar. To serve, cut into wedges.
Makes 4 servings.
Note if skillet handle is not oven-proof, wrap it in aluminum foil.
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