Frittata with sweet potatoes, fennel and onions

Frittata with sweet potatoes, fennel and onions

Suggested material offered in store



1 white or red onion, diced

2 sweet potatoes (medium), diced

1 diced fennel


Olive oil

8 eggs

½ cup grated Parmesan cheese



4 Lebanese cucumbers washed and sliced

1 radicchio sliced

Mosto olive oil

Chardonnay white wine vinegar




In a 28 cm Julienne sauté pan, sauté the onion in olive oil, until transparency.

Add the diced sweet potatoes and cook for 4-5 minutes.

Add diced fennel and sauté 4-5 minutes.

The cooking of the potato is slightly resistant.

If there need more cooking, add a little water to mix to continue cooking.

In a bowl, mix 8 eggs and Parmesan cheese. Salt.

Pour the egg mixture over the vegetables.

Cook slowly until frittata slips into the pan (it should not stick)

Turn the frittata over with a plate of equivalent size or larger than the frying pan.

Put back in the pan to grill the other side.

Put in a plate and serve!



Mix all the ingredients together and serve with the frittata.


4 servings.

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