Rinse the fennel in cold water, pat dry, remove the woody bottom and any bracts, chop the beautiful greenery and set aside. Halve the bulbs and cut diagonally into narrow strips.
Heat half of the butter in a frying pan. Steam the fennel, turning until crisp and tender. Add pine nuts and sauté briefly. Season with salt and pepper. Cool slightly.
Stir eggs, Sbrinz, curd cheese, salt and pepper. Add fennel and fennel greens.
Heat the remaining butter in the pan. Pour in the quantity and bake on medium fire with the lid closed until the surface is also bubbled.
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