Moist and delicately flavored, this egg-based dish is simple to prepare. Grain-free and gluten-free, delicious both hot or cold, enjoy it for breakfast, brunch or as a light entrée with a simple salad. I use the food processor to finely chop the onions, leeks, and fennel.
2 tablespoons olive oil
1 large onion, finely chopped
2 large leeks, finely chopped (trim off the tough dark green parts)
1 garlic clove, crushed
1 fennel bulb (cut off stalk, cut bulb in middle and remove the core)
2 tablespoons chopped fresh dill (dried dill can be used if absolutely necessary, but the fresh dill gives a much better flavor. Use 1 tablespoon dried dill)
6 ounces soft goat cheese (I use crumbled goat cheese, making it very easy to blend with the eggs)
1-2 tablespoons grated parmesan
salt and freshly ground black pepper
1. Heat the oil in a saucepan and cook the onion, leeks, and garlic until soft. Add the fennel and cook for 6-8 minutes, or until lightly cooked and colored. Add the dill and stir well, then remove the pan from the heat.
2. Mix the eggs with the goat cheese in a large bowl and season well. Stir in the cooked vegetables, season if necessary, then pour the mixture into a lightly buttered ovenproof dish. When adding the hot vegetables into the eggs, add a spoonful at a time and blend with the eggs each time until all the vegetables have been added.
3. Dust with Parmesan, then bake in a preheated oven, 375 degrees, for 30 minutes, or until well browned and firm in the center.