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:

  1. In a 28 cm Julienne sauté pan, sauté the onion in olive oil, until transparent.
  2. Add the diced sweet potatoes and cook for 4-5 minutes.
  3. Add diced fennel and sauté 4-5 minutes.
  4. The cooking of the potato is slightly resistant.
  5. If there need more cooking, add a little water to mix to continue cooking.
  6. In a bowl, mix 8 eggs and Parmesan cheese. Salt.
  7. Pour the egg mixture over the vegetables.
  8. Cook slowly until frittata slips into the pan (it should not stick)
  9. Turn the frittata over with a plate of equivalent size or larger than the frying pan.
  10. Put back in the pan to grill the other side.
  11. Put it on a plate and serve!

Salad:

  1. Mix all the ingredients together and serve with the frittata.

 

Enjoy your meal!