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Type of cooking:
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients (serves 4):Method: Peel and thinly slice the shallot. Remove the thick layers of the fennel bulbs, cutting them into two then slicing them very thin.
Heat 1 tablespoon of olive oil in a frying pan and brown the shallot and fennel.
Lightly salt and cover, leaving to cook for about 15 minutes on a low heat.
Beat the eggs with the milk and tapenade, sprinkle in the flour, the baking powder and the parmesan then season.
Add the vegetables to the mixture and mix together.
Preheat the oven to 180° (Gas Mark 6). Grease an ovenproof dish and pour in the mixture.
Leave to cook for 30 minutes and serve warm with green salad.