Fennel and ‘nduja frittata – Gourmet Traveller

Name: Fennel and ‘nduja frittata – Gourmet Traveller
Total time: 45 min
Ingredients: 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

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It’s all about Italian flavour in this frittata, with aromatic fennel and spicy ‘nduja playing a leading role.

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Ingredients

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