7

10 eggs, at room temperature,

beaten

40 gm pecorino, finely grated

80 gm soft goat’s cheese

120 gm ’nduja (see note),

coarsely crumbled

2 tbsp finely chopped flat-leaf

parsley, plus extra leaves

to serve

2 tbsp olive oil

½ large fennel bulb, thinly

sliced, ¼ cup fronds

reserved and coarsely

chopped, plus extra thinly

sliced fennel to serve

1 Preheat oven to 200°C.

Combine egg, pecorino, goat’s

cheese, ’nduja and parsley in

a bowl and season to taste.

2 Heat oil in a 21cm cast-iron

frying pan, add sliced fennel

and fronds and stir until golden

(3-5 minutes).

3 Add egg mixture and cook

until base sets (2 minutes),

then bake until cooked through

(20-25 minutes). Top with extra

fennel and parsley to serve.

Note’Nduja, a spreadable spicy

salami, is available from select

butchers and delicatessens.

Substitute fresh chorizo.

Wine suggestionjuicy young

red nero d’Avola.

Fennel and ’nduja frittata

SERVES 4-6 // PREP TIME 10 MINS // COOK 35 MINS

Frittata is adaptable, quick and perfect for weeknights. This
version, with ’nduja and fennel, is ideal served immediately, but
any leftovers will do very well in a sandwich the next day.