Frittatas are my absolutely favorite brunch offering. They can be easily prepped in advance so that you're not rushing around once company arrives. And they can be a wonderful showcase for the freshest produce of any season.
This past weekend, I made up a new winter frittata made with fennel, sunchokes, and spinach from the farmer's market, combined with asiago and fresh thyme, topped with a sun-dried tomato pesto.
Ingredients
- 1 T. olive oil
- 1 fennel bulb, thinly sliced
- 2 medium sunchoke tubers, peeled and thinly sliced
- salt and pepper
- 3 garlic gloves
- 1/4 c. dry white wine
- 1/2 - 1 c. vegetable broth
- 4 cups spinach, rinsed and spun
- 3/4 c. asiago cheese
- 2 T. freshly-minced thyme
- 7 eggs
- 3 garlic cloves
- 2 T. fresh thyme leaves
- 1/4 t. sea salt
- 6 sundried tomatoes, re-hydrated with 1/2 c. boiling water
- 2-3 T. extra-virgin olive oil (ideally higher-quality fruity oil)
Preparation
- Heat olive oil at medium-high heat in large skillet. Add fennel and sunchokes, along with a pinch each of salt and pepper, and sauté for 5-6 minutes until they begin to soften.
- Add garlic cloves and saute for 2-3 minutes longer.
- Add white wine to deglaze pan.
- Once pan is dry add 1/2 c. broth and additional pinch salt and pepper. Turn heat to low and allow to simmer until sunchokes are fully softened (no longer crunchy), about 10 minutes. Add additional broth as needed to allow ingredients to remain moist.
- Add spinach and cover for 5 minutes. Stir to incorporate and remove from heat. Taste and season for salt and pepper. Allow to cool to room temperature
- Break eggs into medium bowl and whisk until scrambled. Add asiago cheese and thyme. Add vegetable mixture once cooled and stir to combined.
- Preheat oven to 350 degrees.
- Make sundried tomato pesto: in food processor, puree garlic cloves. Add thyme leaves, salt and puree. Add tomatoes and tomato water slowly until pureed. Add olive oil until mixture is consistency of pesto.
- In medium non-stick skillet with metal handle, heat 1 T. olive oil at med-high heat. Pour in egg mixture. Allow to cook for 5-6 minutes until contents begin to set underneath and edges begin to brown.
- Put skillet in oven and allow to cook for an additional 10 minutes. Middle should not jiggle when you shake pan (be sure to use potholder!) If center is still soft, set oven to broil and bake for additional 3-5 minutes, top should set and develop spots of golden brown color. Watch carefully to prevent burning.
- Remove from heat and slide onto serving plate. Cut into 6 wedges, top with sun-dried tomato pesto, and serve.
Serves: 6
Serving Suggestions: To complete your brunch menu, serve with an arugula salad tossed with a red wine-herb vinaigrette and toasted almonds. And also a refreshing pomegranate-orange mimosa!
Related Posts: Nutty, Delicious Sunchokes (aka Jerusalem Artichokes)
This recipe sounds delicious. I love fennel and sunchokes but not together
Sarah has some delicious recipes for both on her blog at http://homeorganics.wordpress.com/
Posted by: apricotnelli | February 25, 2009 at 09:52 AM
This recipe sounds delicious. I love fennel and sunchokes but not together
Sarah has some delicious recipes for both on her blog at http://homeorganics.wordpress.com/
Posted by: apricotnelli | February 25, 2009 at 09:52 AM
This recipe sounds delicious. I love fennel and sunchokes but not together
Sarah has some delicious recipes for both on her blog at http://homeorganics.wordpress.com/
Posted by: apricotnelli | February 25, 2009 at 09:52 AM
This recipe sounds delicious. I love fennel and sunchokes but not together
Sarah has some delicious recipes for both on her blog at http://homeorganics.wordpress.com/
Posted by: apricotnelli | February 25, 2009 at 09:52 AM