Fennel & Portobello Mushroom Frittata w/ Basil and Dill

Eggs are a perfect canvas for creating endless variations on the same theme. This frittata is a hearty combination of all the ingredients in my fridge that were screaming to be used.

Caramelized fennel is the star ingredient bringing elegance to this rustic dish. It is bolstered by sliced portabello mushrooms. The two characters swim in a sea of eggs enhanced by basil, aged Parmesan Cheese and dill that have been folded into the mixture. As the eggs set around the charring fennel, taking on a golden hue, they become infused with a hint of licorice flavor, playing nicely with the herbs and adding a grace note to the earthy mushroom. Serve hot or cold, either way this dish will bring its charm.

Ingredients:

• 4 eggs
• 1 fennel bulb
• 1 handful basil
• 1 handful dill
• 1 cup portobello mushrooms
• 1/4 cup grated aged Parmesan cheese
• 3 tsp olive oil

Directions:

In a large skillet heat oil over medium heat. Add fennel moving around until caramelized. Add mushrooms and let sit until they release their juice.

In a separate bowl crack the eggs and whisk them, folding in the cheese, basil and dill.

Add the egg mixture to the fennel and mushrooms, making sure the eggs cover everything. Let sit for about 4 minutes. Add oil to another pan of the same size and flip frittata into it to allow the other side to cook. Let sit for a few minutes and serve warm.