Fennel and Leek Frittata with Goats Cheese

Serves 4

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  • 8 Free range eggs, whisked
  • 1 bulb Fennel (about 350g), diced, fronds reserved for garnish
  • 1 Leek (about 250g), roughly chopped
  • 1 large Red onion (about 200g), sliced
  • 150g Frozen peas, allowed to thaw for 10minutes
  • 50g Goats cheese (optional)
  • 4 tbsp Olive oil
  • Salt and pepper to taste
  • 1 tsp Red chilli flakes

Cooks tip: Try  using basil pesto instead of goat cheese if you’re dairy free

Storage: Can be refrigerated for 3 days


Preheat the oven to 180C fan assisted

Saute the red onions, fennel and leek in 2 tbsp of oil  for 2 minutes in an oven proof lidded pan on medium heat

Cover the pan and continue cooking for another 8-10 minutes until the vegetables are soft

Meanwhile, whisk the eggs together with seasoning

Add the peas and the eggs to the pan and agitate the mixture so the eggs run through all the vegetables evenly

Dollop a few pieces of goat cheese on top of the mixture and pop into the oven for 15 minutes until the eggs are cooked and the frittata has browned a little on top

Remove and garnish with the  fennel fronds

View Fennel and Leek Frittata with Goats Cheese

Prep time: 10 minutes

Cook time: 25 minutes

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Dinner, Lunch, Gluten Free, Vegetarian

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