Summary

Ingredients

• 1 onion (s)
• 2 teaspoons wild garlic paste (or alternatively 1 clove garlic)
• 3 tuber / s fennel
• 5 medium egg (s)
• 1 dash Worcester sauce
• Salt and pepper, freshly ground
• Nutmeg, freshly ground
• Chilli flakes
• 1 tablespoon olive oil

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Instructions

1. Peel and finely chop the onion (and garlic if necessary). Wash and clean the fennel and cut into fine cubes.
2. Heat a teaspoon of olive oil in a non-stick pan. Fry the onions (if necessary also garlic) together with the fennel cubes until translucent, stirring constantly. The fennel should still have a bit of bite! Put the vegetables in a bowl and let cool down a little.
3. In the meantime, whisk the eggs with wild garlic paste, Worcestershire sauce, salt, pepper, nutmeg and chilli flakes vigorously with a whisk. Add the eggs to the fennel vegetables and stir everything well.
4. Add another teaspoon of olive oil to the pan and heat. Pour in the egg-vegetable mixture and smooth it out. With the lid closed, let it set on medium heat until the liquid surface has solidified.
5. Then place a large plate or a flat plate on the pan and carefully turn the contents of the pan on it. Add the last teaspoon of olive oil to the pan and carefully slide the frittata into the pan. When the bottom is also browned, it`s ready and ready to serve.
6. As a side dish, fresh mixed salad with a vinegar and oil dressing tastes great. Leftovers of the frittata can be eaten cold the next day.
7. A total of 14 points, with 4 servings per serving 3.5 points.