Fennel and beef salami frittata
Frittata is adaptable, quick and perfect for weeknights. This version, with ’nduja and fennel, is ideal served immediately, but any leftovers will do very well in a sandwich the next day.
10 eggs, at room temperature, beaten
40g pecorino, finely grated
80g soft goat’s cheese
120g beef salami, coarsely crumbled
2 tbsp finely chopped flat-leaf parsley, plus extra leaves to serve
2 tbsp olive oil
½ large fennel bulb, thinly sliced, ¼ cup fronds reserved and coarsely chopped, plus extra thinly sliced fennel to serve
Preheat oven to 200°C.
Combine egg, pecorino, goat’s cheese, beef salami and parsley in a bowl and season to taste.
Heat oil in a 21cm cast-iron frying pan, add sliced fennel and fronds and stir until golden (3-5 mins).
Add egg mixture and cook until base sets (2 mins), then bake until cooked through (20-25 mins).
Top with extra fennel and parsley to serve