Fennel frittata (Frittata di finocchio) from From an Italian Garden / Cooking Vegetables the Italian Way (page 235) by Judith Barrett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soosie on May 25, 2026

    Really tasty and simple. I used 5 medium eggs in a smaller pan and it was fine. Doesn’t need popping under grill, just flip. Much easier. Served with Greek salad and crusty bread

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