“Fennel – Olive – Feta – Frittata” – Say that 5 times fast! ( :
I haven’t made a frittata in a while, but I was making a fennel and apple salad the other day and the fennel reminded me of a yummy frittata I had made a few years back.
Do you like fennel? I didn’t think I would like it at first, but it is delicious! When raw it’s crunchy, sweet and has a mild licorice taste. When cooked it loses some of the licorice taste. Fennel’s growing season is fall through early spring – so it’s a great time to eat some fennel while still in season!!
This frittata cooks up quickly and makes for an easy weeknight supper or…would be perfect for a brunch…Mother’s Day perhaps (hint, hint, wink, wink to my family!) I love to serve the frittata with a simple arugula salad. The peppery, bitterness of the arugula pairs really well with the rich taste of the frittata and the sweetness from the onions and fennel. YUM!
Fennel, Olive and Feta Frittata, Step-by-Step Photos:
Perfect for Pinning ⬇
Thank you for spending some time in the cloud with me! I hope you enjoy the recipe!
Happy Mother’s Day! Tina ( :