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Fennel and Parmesan Frittata

We love this fennel and parmesan frittata recipe that uses ingredients that are great for transitioning from summer to fall. Whether you make it for breakfast, lunch, or dinner, this frittata is sure to be a hit at the table! Bon appetit!

It’s always a good idea to cook with ingredients that are in season. Fennel is a bulb vegetable that is just about to come into season -fall through early spring. Fennel is an excellent source of Vitamin C and fiber, so it’s no surprise that this veggie is a member of the carrot family. It also has a pleasant licorice flavor and is a great addition to salads, slaw, or sandwiches, especially when thinly sliced. Try this fennel and parmesan frittata recipe to add more seasonal vegetables to your dinner arsenal. The creamy combo of eggs and parmesan cheese paired with the buttery, sweet taste of cooked fennel will make you want to try breakfast for dinner every night!

TIP: Make sure you use an oven safe pan. Baking the frittata in the oven will give it a nice crusty outside and fluffy, eggy inside.  


6 eggs
2 T heavy cream

1 bulb fennel, cleaned and green stalks removed

¼ cup parmesan cheese, grated
½ onion
Salt & Pepper to taste
¼ cup olive oil

Optional vegetables:

Mushrooms (thinly sliced)
Kale (sliced into ribbons)


  1. Preheat oven to 400°F.
  2. Thinly slice all vegetables.
  3. Heat oil in an oven-safe skillet and add vegetables plus a pinch of salt and pepper. Saute until vegetables are soft.
  4. While vegetables are sauteing, beat the eggs, heavy cream, and parmesan cheese in a separate bowl.
  5. Add sauteed vegetables, the egg and cheese mixture, another pinch of salt, and pepper to the oven-safe skillet.
  6. Place skillet in pre-heated oven.
  7. After about 5-6 minutes, rotate the skillet and bake for another 5-6 minutes.
  8. The consistency should be fluffy and bouncy when pushed down with a fork or spatula. The edges should be slightly browned.
  9. Using an oven mitt, take the skillet out from the oven and wiggle the frittata until it slides onto a plate.
  10. Serve in slices.

Recipe adapted from Relay Living

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