Fennel Frittata with goat cheese and a salad with strawberries

Recipe from Fabio Sardone


Fennel with greens



Dried thyme

Goat cheese



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



    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 salad.

    Combine 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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