multicolored tagliatelle with fresh sauce
second courses from Italy
Frittata with fennel and black olives
Frittata with fennel and black olives
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The frittata with fennel and black olives is a tasty and delicious vegetarian main. When I was small omelette is made only in three ways: zucchini, potatoes and onions. But now things have changed !!! I'm making omelets in all its facets, depending on the vegetables I have at home. And that my dear followers I assure you that it tastes great. The fennel make the sweet omelet and olives give balance to piattoil final touch? A handful of breadcrumbs
preparation
step 1
Take the fennel, we remove the tough outer leaves and finely affettiamoli. After washing let's put them in a pan, add a pinch of salt, black pepper and some spice type lorigano Dry
step 2
Irroriamo with a little oil (a tablespoon is enough), cover and let them cook slowly until well not become tender. At this point spengiamoli and let them cool down
step 3
Meanwhile we heat the oven to 180 degrees and in a bowl beat the eggs with a pinch of salt ..
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step 4
Let us now take a round pan of medium size, about 22 cm in diameter, foderiamola oven with a wet sheet of paper and wrung lightly greased. Mix the fennel to eggs and we reverse into the pan.
step 5
We decorate the surface with black olives cut in half and complete with a sprinkling of breadcrumbs.
step 6
Well, now we have to bake our omelette and cook for about 20 minutes until the surface will not form a golden crust