Blueberry & Fennel Frittata

Hello!

Logging in to my little blog again after almost a month hiatus is so exciting! Wee! I'm still sort of in between kitchens. As I sit here in Philadelphia, PA, everything I own is in Washington, DC gathering dust. I'm here until Monday, but then I'm a representative-lacking-Washingtonian for good. This has literally been the l o n g e s t move in the history of the world.

I did do a little dabbling in my new kitchen last weekend on Saturday morning. It was a day which I was going to also dedicate to baked goods, but that was cut short by a power outage in the afternoon. Literally walked in the door with an armful of groceries, excited to finally mix butter with flour again, and.. pop! and everything shuts down. 

Fortunately, it came back the same evening and merely deterred my culinary endeavors. My ice cream didn't even melt. YES! And I guess the grilled cheese party I was baking for wasn't REALLY lacking in the fat department anyway. I'm still sweating butter. (PS if you ever find yourself in need of a new party idea.. grilled cheese is the way to go.)

I should also let you know that I owe the inspiration for this frittata came from my poor eyesight. I was driving down 95, heading to work last Thursday, when I noticed a WaWa billboard with an egg wrap. At first glance (and ok,  and the next 2-3 seconds as well) it looked like egg and blueberry. Which.. was interesting to me. Obviously it was sausage, but it got me thinking. So thanks, WaWa, for making your sausages look conspicuously like blueberries.

 I made this with swiss for myself and mozz for Adam. Swiss won in my book, but mozz is an acceptable substitute if your pallet is a little funny and you don't like the swiss.

Blueberry & Fennel Frittata
Serves 2

1/4 c coarsely chopped fennel bulb
2 heaping tbsp blueberries
4 eggs, beaten
salt & pepper
2 oz swiss cheese (or mozzarella), shredded

Grease a small cast iron pan (or a non-stick fry pan) and heat over low heat. Season eggs with salt and pepper. Preheat oven to 350 degrees.

Add fennel and saute for 3-4 minutes until it begins to soften and becomes slightly translucent. Pour in eggs and drop blueberries gently around the pan evenly. Cook eggs over low heat for 5-7 minutes, or until eggs begin to firm up in the center.

Sprinkle cheese evenly over the top. If using cast iron, place pan in the oven and bake for 3-4 minutes, or until cheese is completely melted and just begins to brown. (If using non-stick, continue to cook over low heat on the stovetop until cheese melts).

Cut into 2 pieces and serve with toast for breakfast or salad for lunch (or dinner of course!).