Fennel and grana frittata with orange salad

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Fennel200 g
• Grana Padano12 g
• Orange1
• Black olives4
• Rye bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Remove any damaged outer layers and the base of the fennel, halve it and slice it thinly.
2. Heat half the oil in a non-stick frying pan over medium heat, add the fennel, a pinch of salt and a splash of water, cover and stew for 12 minutes, until soft and lightly golden.
3. Beat the eggs and egg whites with the grated Grana Padano and pepper and pour over the fennel. Cover and cook over low heat for 7 minutes, until the top is almost set; flip the frittata with a plate and cook for another 2 minutes, until golden.
4. Meanwhile peel the orange with a knife, removing the white pith, and slice it; dress it with the black olives, the remaining oil and a pinch of salt.
5. Serve the frittata with the orange salad and the rye bread.