Fennel and Potato Frittata

For the fennel and potato frittata, cut the onion into fine strips and sauté in a pan with heated olive oil. Wash the fennel well, remove the threads and stalk and also cut into fine strips.

Add to the onion and saute covered with 4 tbsp water or soup for about 10 minutes. For the egg-top mixture, crack the eggs, whisk and mix well with the cream and grated cheese.

Chop the garlic cloves and the herbs and fold them in. Season this mixture with salt, pepper, nutmeg and chili powder.

Cut the bell pepper into small cubes and add to the steamed fennel. Cut the potatoes into small slices and add them to the fennel mixture.

Spread the egg mixture well over the vegetables, stirring a little with a wooden spoon if necessary. Place the frittatat in the oven preheated to 180 degrees for about 20 minutes.

Remove from the oven and enjoy with leaf salad.

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