Fennel Frittata

If raw or cooked fennel is left over, you can make a fabulous frittata with it. A great snack – possibly with a green salad – or a smart bite to go with a glass of wine.

Finely dice the onion and garlic and sauté in hot oil in a frying pan. Take a coated frying pan with a diameter of 22 centimeters, then the frittata gets the right give and can also not bake. Finely dice the raw fennel and sauté. Cut the cooked fennel into cubes and stir into the beaten eggs on the spot. Stir in the pan contents as well. Season with salt, pepper, diced or crushed chili pepper and nutmeg. Pour into the hot frying pan and fry leisurely with the lid closed. Only turn to the other side when the egg mixture is no longer liquid on the surface, and let it brown on the other side as well.

The frittata tastes fresh from the frying pan, so warm, but just as cooled, cut into lozenges or possibly cubes.

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