Fennel-Leek Frittata with Goat Cheese and Black Olives

From A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends

Cookbook

Author(s): Jack Bishop

Page 84

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

kaye16

5 years ago

★ ★ ★ ★ ★ 4/5

1 found this helpful Sign in to mark helpful

Very nice, easy and quick to make. The fennel was still a trifle crunchy, while the leeks were fine. Next time, I think I might put then on to sauté for a minute or two before adding the leeks. I was generous counting six kalamatas. No problem. Six eggs is a lot of for two people. This might serve three okay.

Report