Baby Fennel & Potato Frittata

Baby Fennel & Potato Frittata

0:10 To Prep
0:15 To Cook
6 Servings
Average Rating
Difficulty Easy

In a rush? We have you sorted with our 15 minute Frittata! You will be fighting off the family for seconds with this favourite of ours!


  • 1 baby fennel, fronds removed and thinly sliced
  • 1 red chilli, de-seeded and finely chopped
  • 6 medium sized potatoes, cooked until just tender
  • 60mL Buttermilk
  • 6 large, free range eggs

Step 1

Heat frypan over medium heat for 3 minutes.

Step 2

Add olive oil, fennel and chilli. Cook for 4 or 5 minutes until softened but not brown.

Step 3

Slice cooked potatoes.

Step 4

Add potatoes to pan, season with salt and pepper and cook until heated through.

Step 5

Whisk buttermilk and eggs together in Silicone Bowl.

Step 6

Preheat grill (or top heating element in your oven).

Step 7

Pour egg mixture into pan and cook over low heat until almost cooked through.

Step 8

Place under hot grill for 2 minutes or until golden brown and slightly puffed.

Step 9

Slide from pan onto Acacia Board.

Step 10

Serve hot or cold, cut into wedges with a rocket salad.

Chef's Tips

Leeks can be used in place of fennel.



use the pan pictured, i made this i substitued celery for fennel as i had celery to use up. this recipe works, also i used greek yoghurt instead of buttermilk. perfect. i browned mine in the oven at the end. can use pumpkin or sweet potato instead of just potato just steam first.


What size pan is used please?

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