Fennel and orange-scented frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Fennel120 g
• Orange zest2 g
• Fennel seeds1 pinch
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – April

Method

1. Trim the stalks and base of the fennel, remove the outer layer if bruised, halve it and slice thinly; wash the orange and grate the zest, coloured part only.
2. Heat the oil in a non-stick frying pan over medium-low heat, add the fennel with a splash of water and a pinch of salt, cover and braise for 8 minutes, until tender and translucent.
3. Meanwhile beat the eggs and egg white with the grated Grana, a pinch of salt, the fennel seeds and the orange zest.
4. Pour the eggs over the fennel, cover and cook over low heat for 5 minutes, until the top is almost set; flip the frittata using a plate and cook for 1 more minute, until golden.
5. Serve with the rye bread.