Bell Pepper Fennel Frittata with Burrata

Burrata is a lovely kind of cheese with a soft creamy centre.

This recipe calls for a two way use of this cheese. Split it open and take out the smooth creamy centre and mix that with the sauce.
Put the outer shell on top of the dish.

Frittata is very versatile. It is a staple in Italian households. Great to feed lots of people and use up all the veggies from your own garden.
Since I do not have a garden, I used up all the stuff in the veggie drawer. That can be very convienant in my household.

This time 2 red bell peppers and a bulb of fennel needed attention.
Eggs are a staple too.

It is important to make the right choice of frying pan. You want a thick slice of frittata and not a veggie pancake. The amount of veggies will cook down and that makes choosing a smaller pan a lot better. Take one without a plastic handle. It has to go in the oven for 15 -20 min at 180 C.

Recipe:
2 red bell peppers
1 fennel bulb
1 red onion
2 cloves of garlic
3 tbsp olive oil
Salt and pepper
Chili
4 eggs
1 burrata
4 tbsp cream cheese
1 tsp smoked paprika
1 stalk Japanese spinach

Chop the veggies and saute them until they are softened. Season.
In a bowl mix the inner part of the burrata, the cream cheese and the eggs with the seasoning.
Pour over the veggies and let them cook 2 min on the stove.
Adf the skin of the burrata on top and the spinach leaves.

Put in the oven and finish.
Let it rest outside for 15 min