Fennel, Spinach, and Goat Cheese Frittata

Tender vegetables lend flavor as well as color to this delectable frittata.

Fennel, Spinach, and Goat Cheese Frittata
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  1. 2 ounces pancetta
  2. 2 tablespoons olive oil, divided
  3. 1 cup chopped yellow bell pepper
  4. 1/2 cup chopped yellow onion
  5. 1/2 cup chopped fennel
  6. 1 clove garlic, minced
  7. 1 (6-ounce) package baby spinach
  8. 1 (4-ounce) package fontina, shredded
  9. 8 large eggs
  10. 4 large egg yolks
  11. 3/4 cup heavy whipping cream
  12. 1 tablespoon chopped fresh dill
  13. 1 tablespoon chopped fresh chives
  14. 1 tablespoon chopped fresh parsley
  15. 1 teaspoon kosher salt
  16. 1/2 teaspoon ground black pepper
  17. 1 (4-ounce) package goat cheese, crumbled
  1. In a 10-inch ovenproof skillet, cook pancetta over medium heat until browned and crisp; remove and drain, leaving grease in skillet.
  2. To the same skillet, add 2 tablespoons olive oil. Add bell pepper, onion, fennel, and garlic. Cook over medium-high heat, stirring often until tender, about 3 to 4 minutes. Remove from skillet and set aside.
  3. In the same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add spinach, and cook until wilted. Add pepper mixture to spinach, stirring to combine. Sprinkle fontina over vegetables.
  4. Preheat oven to 350°.
  5. In a medium bowl, whisk together eggs, yolks, cream, dill, chives, and parsley. Season with salt and pepper. Pour egg mixture over vegetables. Dot with goat cheese crumbles.
  6. Bake until set, 25 to 30 minutes. Remove from oven, and let cool for at least 10 minutes. Serve immediately, or store covered in refrigerator for up to 3 days.
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