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
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.
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