1 medium Fennel Bulb
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.