The frittata can be cooked up to 1 day in advance, covered, and refrigerated. Bring to room temperature before serving.
2 small fennel bulbs, feathery tops and stems cut off. Dice the bulbs
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon grated lemon zest
1 tablespoon lemon juice
Sea salt and pepper to taste
3 tablespoons milk
½ cup grated pecorino or Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
1. Preheat oven to 400 degrees.
2. In a large frying pan over medium-low heat, warm 1 tablespoon of the olive oil. Add the fennel and cook, stirring occasionally, until almost soft, 12 – 15 minutes. Add the garlic, lemon zest, and lemon juice and stir together. Continue to cook, stirring, until fennel is very soft, about 5 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
3. In a bowl, whisk together the eggs, milk, cheese, and parsley until frothy. Add the fennel and mix well.
4. In a 10 inch ovenproof frying pan over medium high heat, warm the remaining 1 tablespoon olive oil. Add the egg mixture, reduce the heat to medium, and cook, occasionally loosening the edges with a spatula to allow the uncooked portion to run underneath, until the bottom of frittata is set and the top is still runny, 7 – 8 minutes. Transfer to the oven and continue to cook until the eggs are set and the top is golden brown, 6 – 7 minutes.
5. Remove frittata from the oven and loosen the bottom with a spatula. Invert a plate over the top of the frying pan. Holding them together firmly, flip the plate and pan so the frittata falls onto the plate.
6. Cut the frittata into wedges and serve hot, warm, or at room temperature.