Italian sausage and fennel frittata
I had a fennel bulb or two in the fridge, and I waited all week to make Italian sausage and fennel frittata with a side of fresh-baked Italian bread and an arugula salad with a Dijon vinaigrette. While the frittata was under the broiler, my grandkids stopped by unexpectedly. I almost offered to make something else because the kitchen smelled so strongly of fennel. Instead, Simone happily claimed most of the slice on my plate. She loved the sausage and fennel together. Dominic, meanwhile, was far more interested in M&M’s than vegetables.
Fennel has never been a regular ingredient in my kitchen, mostly because its licorice aroma can seem stronger than its flavor. But once it softens in the skillet, it turns mellow and slightly sweet. Paired with Italian sausage, eggs, and Pecorino Romano, it becomes one of those simple dinners that feels a little more special than the effort it takes
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Ingredient notes
Fennel’s licorice bite mellows once it hits the skillet, and you can save the fronds for garnish; sweet Italian sausage keeps the dish balanced, though hot Italian sausage works if you want the extra kick; Parmesan stands in fine for Pecorino if that’s what’s in the fridge.
Recipe Tips
Slice the fennel into small, even pieces so it softens at the same rate as the onion. I use a well-seasoned cast iron skillet for easy release. Be careful not to overcook the fennel. It should soften without browning too much. Cook the eggs until a slightly wet top forms. Keep a close eye on the broiler, since the frittata can go from golden to overbrowned quickly.
Italian sausage and fennel frittata
Ingredients
- 1 fennel bulb cleaned and chopped
- ½ cup red onion chopped
- ½ lb sweet Italian sausage casing removed
- ¼ cup extra virgin olive oil
- 10 eggs
- 2 tbsp grated Pecorino Romano cheese
- ¼ cup heavy cream
- salt & pepper
Instructions
- Preheat the broiler, with the top rack about 6 inches from the top.
- Heat olive oil in a 10-inch cast-iron skillet over medium heat. Cook Italian sausage until almost done. Then, add onions and fennel and cook until soft, about 5-7 minutes, stirring occasionally to prevent sticking.
- Whisk the Romano and cream with the eggs. Pour the eggs over the sausage and fennel. Gently stir once or twice to distribute the filling, then stop stirring and allow the eggs to cook undisturbed until nearly set.
- Put the skillet under the broiler until the top of the frittata is set and browned, about 3-4 minutes. The frittata should be firm to the touch and slightly puffed when done.
Notes
- Use a well-seasoned 10-inch cast iron skillet.
- Watch the broiler closely during the last few minutes.
- Let the frittata rest for 5 minutes before slicing.
Variations
Roasted red peppers give the frittata a deep, sweet, smoky flavor. Goat cheese instead of Romano changes the tang and texture in a real way. Thinly sliced browned potatoes make it a heartier dish.
Storage
Refrigerate leftovers for up to 4 days.
Reheat gently in the microwave or in a skillet over low heat.
Frequently asked questions
Can I make frittata without a cast iron skillet?
Yes. Any oven-safe, 10-inch skillet works well. If your skillet can’t go under the broiler, cook the eggs on the stovetop until almost set, then transfer everything to a lightly greased baking dish and finish it in a 375°F oven until the center is set.
Can fennel be eaten raw?
Absolutely. Raw fennel has a crisp texture and a pronounced anise or licorice flavor. Thinly sliced fennel is delicious in salads and slaws. When cooked, however, the flavor becomes much milder and slightly sweet, making it an easy introduction for people who aren’t sure they like fennel.
Can I make this ahead?
Yes. You can cook the frittata a day in advance and refrigerate it, covered, until you’re ready to serve. It tastes just as good reheated gently in the oven or microwave, and it’s also delicious served at room temperature, making it a great choice for brunches, holiday breakfasts, or meal prep.
I do grow my own fennel, just not right now, so this batch came from the grocery store bulb bin like everybody else’s. When my garden fennel’s ready, I’ll update this post and let you know whether backyard fennel tastes different enough to bother growing your own.
Cast iron runs almost everything in my kitchen at this point, so if you’ve got a skillet you’re trying to get more use out of, my other cast-iron recipes are a good place to start.
