Wild Fennel omelette

Category
Eggs

Time
45 minutes

Difficulty
Very easy

Cost
Very cheap

From
Italy: Sicily

Ingredients

Serves six:
500g wild fennels
4 eggs
80g. grated parmesan
1 clove garlic

Wash the fennels, removing the stalks. Boil for 15-20 minutes, until tender. Drain and coarsely chop them.
Fry the clove garlic in a large frying pan (36cm diameter) with 4 tbsp. olive oil. Remove the garlic and add the chopped fennels. Fry five minutes, stirring.
Beat together egg and parmesan.
Spread the fennels in an even layer in the frying pan and pour on the egg mixture. Let set a few minutes.
Turn the omelette by putting a plate on top of the frying pan and turning it upside down. Cook a few minutes and serve.