Frittata di finocchi

Frittata di finocchi is a traditional type of frittata originating from Tuscany. It's usually made with a combination of eggs, fennel, olive oil, grated Parmigiano-Reggiano, salt, and pepper. The fennel bulb is cut into pieces and boiled in salted water until tender. Once drained, the boiled fennel is shortly sautéed in olive oil and seasoned with salt and pepper. The eggs are beaten and poured into the pan, while grated cheese is sprinkled over the top. This frittata is cooked over low heat until the eggs are set. The dish is finished in the oven until the cheese melts and a crust forms on top. It's recommended to serve this frittata with Tuscan bread and a fresh green salad on the side.