Riverford Wicked Leeks
Radicchio and mushroom frittata recipe image

Print Radicchio and mushroom frittata

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.


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


  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.
  2. Add a splash more oil, turn up the heat and fry the mushrooms and thyme leaves until softened, about 2-3 minutes.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes