Quarter the fennel bulbs and steam over steam or with a little liquid until soft. Grease an ovenproof dish with oil, place the fennel and tomatoes in it and season with pepper and nutmeg.Beat the egg whites until stiff and carefully fold in the Parmesan cheese. Spread the mixture over the vegetables, leaving the tomatoes and fennel still visible.Drizzle the gratin with oil and gratinate in the oven at the highest heat or grill function. Garnish with parsley.
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