Chrissi's Fennel Frittata

Ingredients for 4 servings:

• 1 onion(s)
• 2 tsp wild garlic paste (or alternatively 1 garlic clove)
• 3 bulbs of fennel
• 5 m.-sized eggs
• 1 dashes Worcestershire sauce
• Salt and pepper, freshly ground
• Nutmeg, freshly ground
• chili flakes
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

ww – suitable

Peel and finely chop the onion (and garlic, if desired). Wash, trim, and finely dice the fennel. Heat a teaspoon of olive oil in a non-stick pan. Fry the onions (and garlic, if desired) with the fennel cubes until translucent, stirring constantly. The fennel should still have some bite! Transfer the vegetables to a bowl and let cool slightly. In the meantime, whisk the eggs with the wild garlic paste, Worcestershire sauce, salt, pepper, nutmeg, and chili flakes. Add the eggs to the fennel mixture and mix everything thoroughly. Add another teaspoon of olive oil to the pan and heat. Pour in the egg and vegetable mixture and smooth it down. Cover and let it simmer over medium heat until the liquid has set. Then place a large plate or smooth platter on top of the pan and carefully turn the contents of the pan onto it. Add the last teaspoon of olive oil to the pan and carefully slide the frittata into the pan. When the bottom side is also browned, it’s done and ready to serve. A fresh mixed salad with a vinegar and oil dressing makes a delicious side dish. Leftover frittata can be eaten cold the next day. Total: 14 points, with 4 servings, each serving gets 3.5 points.