Frittata with fennel and cherry tomatoes
Suggested material offered in store
1/2 chopped fennel
1/2 red onion, minced
2 cups cherry tomatoes
1 cup grated pecorino
1/4 cup chopped parsley
2 tablespoons olive oil
In a Frittata pan, heat the olive oil. Add onion and fennel and cook for 5-7 minutes over medium heat. Add whole cherrie tomatoes and cook for 5 to 7 minutes.
In a bowl, combine eggs, cheese, parsley and salt. Add the egg mixture into the pan with vegetables, evenly distribute the eggs and cook until the top of the frittata is cooked.
Using a spatula or a plate, turn the frittata to cook the other side. When the second side is golden, the frittata is ready.
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