Radicchio Frittata

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


  • 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!