Radicchio, raw or cooked, is slightly bitter, but milk, onions and beaten eggs are perfect for balancing its taste. That’s why radicchio frittata is so popular in Italy…
Ingredients (for 2)
- 4 eggs
- 1 head radicchio
- 1/2 onion
- 1/4 cup milk
- 3 tbsp grated Parmesan cheese
- 2 tbsp olive oil
- salt & black pepper
Directions
- Peel and slice the onions, roughly the same size
- Wash and coarsely chop the radicchio in bite-sized pieces
- Take a small skillet or a nonstick pan, sized for the amount of eggs on preparation
- Beat the eggs in a bowl and add milk, grated parmesan cheese, and a pinch of salt and black pepper; stir to combine
- Heat the olive oil and sauté the sliced onions for a couple of minutes
- Add the radicchio and sauté for 5 minutes or until soft, stirring from to time, at medium heat
- Spread the vegetables evenly over the bottom of the pan and pour in the eggs
- Cook at low heat for a couple of minutes, until base and edges are set
- Turn over, cook for two minutes more and serve immediately
Tips from the Chef
Use a flat dish or a lid to turn over the frittata, it will be much easier!
Cambooza 