PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 1/2 chopped fennel
• 1/2 red onion, minced
• 2 cups cherry tomatoes
• 8 eggs
• 1 cup grated pecorino
• 1/4 cup chopped parsley
• Salt 
• 2 tablespoons Stefano’s olive oil

PREPARATION:

1. In a Frittata pan, heat the olive oil. Add onion and fennel and cook for 5-7 minutes over medium heat. Add whole cherry tomatoes and cook for 5 to 7 minutes. 
2. In a bowl, combine eggs, cheese, parsley and salt. Add the egg mixture into the pan with vegetables, evenly distribute the eggs and cook until the top of the frittata is cooked. 
3. Using a spatula or a plate, turn the frittata to cook the other side. When the second side is golden, the frittata is ready.