Fennel and goat cheese frittata served with strawberry salad

Millet and sauerkraut fritters with walnut and apple dip and miner‘s lettuce

Recipe by Nicole Hofen


Ingredients: Fennel with greens, Onion, Eggs, Dried thyme, Goat cheese, Salad, Strawberries

 At home: sugar, milk or sparkling water, frying oil, salad oil, apple vinegar, salt and pepper



Total cooking time (incl. resting time): 20 min
Allergen: milk, goat cheese, eggs
What’s needed in the kitchen: pan with a lid, knife, cutting board, strainer


Fennel frittata

Remove the greens from the fennel and chop them finely. Cut the fennel bulb and the onions in fine slices.

Mix the eggs with a bit of milk or sparkling water and add salt to season.

Heat up some frying oil in a pan, add sugar and thyme. Then toss in the fennel and the onions and fry all for about 5 minutes. Add some pepper to taste. Reduce the heat and add the egg mixture and the fennel greens. Close the lid and cook it for another 5 minutes. Now add ½ of the goat cheese and cook with the lid closed until the eggs are set. 


Salad with goat cheese and strawberries:

Wash and dry the saladCombine salad oil, vinegar, salt, pepper, sugar for the dressing and fold into the salad. Serve with strawberries and the remaining goat cheese.



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