Fennel & Potato Frittata with Fromage Blanc

This frittata offers a savory and flavorful way to enjoy the unique taste of fennel while incorporating wholesome ingredients perfect for a hearty breakfast.

6 large eggs
1 small fennel bulb, thinly sliced
1 small onion, or 2-3 Cipollini onions, thinly sliced
1 medium potato, peeled and thinly sliced
½ cup fromage blanc
2 tablespoons olive oil
Salt and black pepper to taste
Fresh chopped herbs (such as parsley or chives) for garnish (optional)

1. Preheat your oven to 375°. Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced fennel, onion, and potato to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.

2. In a bowl, whisk together the eggs with a pinch of salt and pepper. Pour the whisked eggs evenly over the cooked vegetables in the skillet. Use a spatula to gently lift the edges of the frittata, allowing the uncooked eggs to flow underneath. Dollop the fromage blanc over the frittata in spoonfuls.

3. Transfer the skillet to the preheated oven and bake the frittata until the eggs are set and the top is lightly golden, about 12-15 minutes. Once cooked, remove the frittata from the oven and let it cool slightly. Sprinkle fresh chopped herbs over the top for added flavor and garnish. Slice the frittata into wedges and serve warm.

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