Southeast Asian-inspired Fennel Frittata

Ingredients

In this Southeast Asian adaptation of the Italian Frittata di finocchi, we incorporate Southeast Asian spices and flavors to give it a unique twist. The addition of lemongrass, ginger, and turmeric adds a fragrant and aromatic element to the dish, infusing it with Southeast Asian flair. This adaptation brings together the best of both cuisines, creating a frittata that is a fusion of flavors and cultures. We alse have the original recipe for Frittata di finocchi, so you can check it out.

• 6 large eggs 6 large eggs
• 2 fennel bulbs, thinly sliced 2 fennel bulbs, thinly sliced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 3.5g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 10g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
3. 3.
   Heat the vegetable oil in an oven-safe skillet over medium heat. Add the fennel bulbs and sauté until they start to soften, about 5 minutes.
4. 4.
   Add the lemongrass, ginger, and turmeric to the skillet and cook for another 2 minutes, stirring occasionally.
5. 5.
   Pour the beaten eggs over the fennel mixture in the skillet. Cook for 3-4 minutes, or until the edges start to set.
6. 6.
   Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set and golden on top.
7. 7.
   Remove from the oven and let it cool slightly. Garnish with fresh cilantro.
8. 8.
   Slice and serve warm or at room temperature.

Treat your ingredients with care...

• Fennel — Make sure to thinly slice the fennel bulbs to ensure they cook evenly and become tender. Remove any tough outer layers before slicing.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils during cooking.
• Ginger — Grate the ginger using a fine grater or microplane for a smooth texture and even distribution of flavor.

Tips & Tricks

• For an extra kick of heat, add a finely chopped chili pepper to the frittata mixture.
• Serve the frittata with a side of spicy chili sauce or sweet chili sauce for dipping.
• Experiment with different herbs and spices to customize the flavor profile of the frittata.
• Leftover frittata can be refrigerated and enjoyed cold as a tasty snack or packed lunch.
• Serve the frittata with a side of fresh salad greens for a complete meal.

Serving advice

Serve the Southeast Asian-inspired Fennel Frittata as a main course for breakfast, brunch, or a light lunch. It can be enjoyed warm or at room temperature. Cut it into wedges and serve with a side of salad greens or crusty bread.

Presentation advice

Garnish the Fennel Frittata with fresh cilantro leaves for a pop of color and added freshness. Serve it on a platter or individual plates, allowing the golden crust to be visible. For an elegant touch, drizzle a little extra virgin olive oil over the frittata just before serving.