Fennel frond and feta frittata

Fennel frond and feta frittata 💚 Say that three times fast! We went for a walk yesterday and I found wild fennel growing right around the block, here in the middle of #LA. Yesterday’s bounty became lunch in this simple frittata. Fennel fronds, called maratho in Greek, are used in a variety of dishes and often replace or complement dill. Keep your eyes open on your next walk, you don’t know what you might find!

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#RECIPE:
1 tbsp olive oil
2 tbsp chopped red onion
4 tbsp chopped fennel fronds
4 eggs
salt and pepper
4-5 tbsp crumbled feta
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Heat the oil in a small 8” frying pan over medium heat. Add onions and cook gently till softened. Add fennel fronds and stir to coat in oil, cooking for about a minute. Stir in eggs, salt and pepper. Allow bottom to set and sprinkle feta over top. Place under the broiler for 3-5 minutes, until top is browned and center is set.
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How do you use fennel fronds? I’d love some more ideas!
Comment and let me know!