PREPARATION:
COOKING TIME:
PORTIONS:
INGREDIENTS:
Frittata
- 1 white or red onion, diced
- 2 sweet potatoes (medium), diced
- 1 diced fennel
- Salt
- Stefano’s olive oil
- 8 eggs
- ½ cup grated Parmesan cheese
Salad
- 4 Lebanese cucumbers washed and sliced
- 1 radicchio sliced
- Mosto olive oil
- Chardonnay white wine vinegar
- Salt
PREPARATION:
Frittata:
- In a 28 cm Julienne sauté pan, sauté the onion in olive oil, until transparent.
- Add the diced sweet potatoes and cook for 4-5 minutes.
- Add diced fennel and sauté 4-5 minutes.
- The cooking of the potato is slightly resistant.
- If there need more cooking, add a little water to mix to continue cooking.
- In a bowl, mix 8 eggs and Parmesan cheese. Salt.
- Pour the egg mixture over the vegetables.
- Cook slowly until frittata slips into the pan (it should not stick)
- Turn the frittata over with a plate of equivalent size or larger than the frying pan.
- Put back in the pan to grill the other side.
- Put it on a plate and serve!
Salad:
- Mix all the ingredients together and serve with the frittata.
Enjoy your meal!