Rich in vitamin C , provitamin A and B , fennel digestive properties, soothing and anti-inflammatory . Its aniseed flavor goes perfect with fish, potatoes , in salads or as in this case omelet with a piece of red pepper.
Ingredients:
1 fennel bulb with stems and leaves
1 red pepper . I chop finely .
2 cloves garlic, minced
Extra virgin olive oil
3 eggs
Grated cheese optional
sea salt
black pepper
Preparation:
Discard the root.
Cut the stems and reserve.
We take the fennel bulb and cut into small squares .
With red pepper do the same . Seed cleaned and cut into small squares like fennel.
Beat the whites and yolks of 3 eggs with a little salt .
In a skillet heat up 2 tablespoons of oil.
Add the diced fennel and red pepper. And fry for 5 minutes.
Add the beaten egg , let it curdle for moving with a spatula before flipping and cooking the other side.
