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Omnivore Food Blog By Suzanne Podhaizer

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December 13, 2007

Recipe: Pumpkin and Fennel Frittata

On many mornings I get up bright 'n' early and work from home for a few hours before heading to the office. There's something nice about blogging and answering e-mails while wearing my pajamas and eating breakfast.

My sweetie didn't have to work yesterday, so while I typed away he made me a really creative omelet using stuff from our Pete's Greens localvore share (I adore the Pete's Greens localvore share, by the way). Because D. works in the restaurant industry, he's great at flipping omelets in the air and catching them. I'm deathly afraid of missing and making a mess, so I prefer to prepare frittata instead. Here's my take on his creation.

Pumpkin and Fennel Frittata

Pumpkin or other squash
Fennel bulbs
Butter
Eggs
Milk, Cream or Soymilk
Salt
Pepper

Preheat oven to broil.

Peel the squash. Use a vegetable peeler if the skin is thin and a paring knife if it is thick. Wash the fennel. Make thin slices of fennel and pumpkin -- around the same number of slices each -- stopping when you have enough to cover an omelet of the size you plan to make.

Melt butter, and when it sizzles, lay the slices of pumpkin and fennel in the butter. Cook, turning once, until tender. The temperature should be high enough to caramelize the pumpkin a bit. Remove from heat.

If you're using the same pan (it's gotta be broiler-safe for the next step), wash it out...cooking eggs in a pan that has already been used makes them more likely to stick. If not, melt butter in a new pan. Whisk eggs and milk together. When the butter sizzles, pour in the eggs. After the bottom layer has set, lift it up with a rubber spatula and allow the  remaining egg to run underneath. Continue doing this, moving around the edge of the pan, until the top moves sluggishly.

Place the pumpkin and fennel slices atop the egg. Season to taste with salt and pepper. Run the pan under the broiler until the top of the frittata is cooked and puffy, which doesn't take very long.  Serve.

Variations that we haven't tried, but which sound as if they'd be good:

Top the eggs with goat cheese before broiling
Add a small amount of nutmeg to the eggs before cooking
Cook onions, shallots or garlic alongside the vegetables
Brown some pancetta, cook the pumpkin and fennel in said fat, crumble pancetta on top before serving
Top with slivers of prosciutto before serving
Vegan: Cook the pumpkin and fennel in olive oil, put on top of a tofu scram

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Comments

Deborah Dowd

Fennel and pumpkin sounds like a great combination- thanks for the inspiration!

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