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| Sweet Onion too Fennel Frittata |
8 eggs
1/4 cup milk
1/2 loving cup grated Parmesan or Pecorino cheese
4 tablespoons minced fresh fennel greens, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Pinch blood-red pepper flakes
2 tablespoons extra virgin olive oil
1 medium sugariness onion, thinly sliced
1 pocket-sized bulb fennel, thinly sliced
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| Fresh Fennel |
In a bowl, whisk together eggs, milk, iii tablespoons fennel greens, tabular array salt too pepper, blood-red pepper flakes, too grated cheese. Stir to combine.
In 8-inch non-stick skillet, estrus crude over medium heat; laid onion too fennel, stirring occasionally, until softened too barely golden, most 7-10 minutes. Gently add together the egg mixture; laid over medium-low estrus until bottom is set, most 10 minutes. Flip over carefully, too laid a few to a greater extent than minutes until the other side is set. Remove from heat, cutting into wedges, sprinkle i tablespoon fresh fennel greens on top, too serve warm.
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