Pic of Radicchio and mushroom frittata

Radicchio and mushroom frittata

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Vegetarian mains

Radicchio and mushroom frittata

Main Serves 4 30 min
Cooked radicchio loses most of its bitterness and makes a good combination with aromatic thyme, pungent blue cheese and meaty mushrooms. Like many egg dishes this is good warm rather than piping hot. It needs nothing more than a green salad for a light vegetarian lunch or dinner.

Ingredients

  • oil for frying, e.g. sunflower or light olive
  • 1 onion, finely sliced
  • 1 garlic clove, finely chopped
  • 200g mushrooms, cleaned and sliced
  • 3 thyme sprigs, leaves only
  • 1 radicchio, shredded
  • 100g blue cheese, crumbled
  • 6 eggs, lightly beaten
  • salt and pepper

Method

Prep time: 10 min
Cooking time: 20 min
  • Step 1

    Heat 2 tablespoons of oil in a deep frying pan. Add the onion and fry on a low heat for 8 minutes, stirring now and then to stop it catching. Add the garlic and fry for another 2 minutes. Remove to a plate.
  • Step 2

    Add a splash more oil, turn up the heat and fry the mushrooms and thyme leaves until softened, about 2-3 minutes.
  • Step 3

    Add the onion back to the pan with the radicchio. Stir until the radicchio has wilted (it will change to a darker reddish brown colour). Season. Stir in the blue cheese.
  • Step 4

    Pour the eggs over the top and tip the pan from side to side so they spread evenly. Cook on a very low heat until the frittata is about two thirds set on the bottom. Finish under a medium grill until the top is just set. Serve warm, cut into wedges.

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