Fennel Frittata with goat cheese and a salad with strawberries
Recipe from Fabio Sardone
Fennel with greens
Salt and pepper
1 tbsp. sugar
1 sip of milk or sparkling water
2 tsp frying oil
3 tsp salad oil
1 tsp apple vinegar
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 salad.
Combine salad oil, vinegar, salt, pepper, sugar for the dressing and fold into the salad. Serve with strawberries and the remaining goat cheese.