Fennel Frittata
This sweetly stewed fennel in a simple, rustic frittata form could be served as part of an antipasto, an easy lunch or a light dinner. Just pair it with a leafy salad and some good, crusty bread.
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Ingredients
- 1 large fennel bulb, approx 500g
- 2 tbsp of extra-virgin olive oil
- 4 eggs, beaten
- 35g of finely grated parmesan cheese
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