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Potato, Fennel and Garlic Frittata
By Chefs Mark Peel and Nancy Silverton


1 medium Fennel Bulb 
6 Eggs 
1 teaspoon Tarragon (fresh) chopped or 1/2 teaspoon Dried Tarragon 
1 clove Organic Garlic minced 
1/4 teaspoon Coarsely Ground Black Pepper 
3 tablespoons Olive Oil 
1 medium Baby Red Potatoes peeled and cut into 1 inch cubes 
6 cloves Organic Garlic (large) cut into thirds 
3/4 teaspoon Coarse Salt 
1 tablespoon Unsalted Butter
4 ounces Jarlsberg or Swiss cheese cut into 12 inch x 3 inch strips 


Remove the feathery greens from the fennel bulb, chopping enough to equal 1 tablespoon and reserving the remainder whole. 

In a medium bowl, whisk together the eggs, chopped fennel greens, tarragon, minced garlic, and pepper. 

Set aside, covered, for 1 hour, or refrigerate overnight. 

Remove any tough outer stalks from the fennel and cut the bulb horizontally into 1/4 inch slices. 

In a 9 inch or 10 inch ovenproof skillet, heat 2 tablespoons of olive oil and sauté the potatoes and fennel over moderate heat until tender, about 10 minutes. 

Remove to a plate. Add the sliced garlic to the skilled and sauté briefly. 

Return the vegetables to the skilled with the garlic, sprinkle with salt, and toss together for 1 minute. 

Transfer all the vegetables to a plate and wipe the skillet clean with a paper towel. 

Melt the butter with the remaining 1 tablespoon of olive oil and pour in the egg mixture. Do not stir the eggs. 

Cook over low heat for 1-2 minutes, or until the edges begin to set, then spread the vegetables over the top. 

Arrange the cheese strips like spokes of a wheel over the vegetables, place under the broiler, and broil just until the cheese melts. 

Carefully slide the frittata onto a serving plate, cheese side up. Garnish with reserved fennel greens.