Fennel is one of those intimidating vegetables with its overwhelming aroma of anise. Uncooked, it wards off small children and those who aren’t familiar with its sweet licorice flavor. I had a fennel bulb or two in the frig, and I waited all week to make sausage and fennel frittata with a side of fresh baked Italian bread and an arugula salad with a Dijon vinaigrette. While I was cooking the frittata, my grandkids showed up unexpectedly, and I was hesitant to serve it to them. Surprisingly, my anise-filled kitchen didn’t scare off my granddaughter. She loved the flavor combination of the sausage and fennel, and she ate most of the slice I had in my plate (she spit out the arugula). My grandson ate M&M’s.
Sausage and Fennel Frittata Recipes
- 1 fennel bulb cleaned and chopped
- 1/2 cup chopped red onion
- 1/4 pound sweet Italian sausage casing removed
- 1/4 cup extra virgin olive oil
- 10 eggs
- 2 tablespoons grated Romano cheese
- 1/4 cup cream
- salt and pepper
- Preheat the broiler, with the top rack about 6 inches from the top.
- Heat olive oil in 10-inch cast iron skillet over medium heat. Cook Italian sausage until almost done. Add onions and fennel and cook until soft, about 5-7 minutes.
- Whisk the Romano and cream with the eggs. Pour the eggs over the sausage and fennel. Stir gently until the eggs over the sausage and fennel. Cook until the eggs are mostly set, with just a thin film of liquid on top, about 5-7 minutes.
- Put the skillet under the broiler until the top of the frittata is set and browned, about 3-4 minutes.