Herb omelette with ricotta and fennel salad

Ingredients

For 1 serving

• Eggs2
• Ricotta60 g
• Chivesto taste
• Parsleyto taste
• Basilto taste
• Fennel200 g
• Lemon juice10 ml
• Bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – April

Method

1. Trim the fennel, removing the base and tough outer layers, wash it and slice it very thinly; dress it with the lemon juice, half the oil and a pinch of salt.
2. Wash and dry the chives, parsley and basil and chop them finely. In a bowl beat the eggs with the herbs, a pinch of salt and black pepper.
3. Work the ricotta with a fork to make it creamy.
4. Heat the remaining oil in a non-stick frying pan about 22 cm wide over medium heat, pour in the eggs and tilt the pan to spread them thinly; cook for 2 minutes without stirring, until the base is golden and the top is almost set.
5. Spread the ricotta over half the omelette, fold the other half over with a spatula and leave it on the heat for another 30 seconds, until the ricotta is warm.
6. Serve the omelette with the fennel salad and the bread.