The Best Guide for the NN12 Area

Radicchio And Mushroom Frittata

Author: Riverside Organics

Published: 28th October 2014 08:14

 

Preparation Time:  10 mins

Cooking Time: 20 mins

Serves: 4 people

Ingredients

• oil for frying, eg. sunflower/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

Instruction

1. Heat 2 tbsp oil in a deep frying pan.
2. Add the onion and fry on a low heat for 8 mins, stirring now and then to stop it catching.
3. Add the garlic and fry for another 2 mins. Remove to a plate.
4. Add a splash more oil, turn up the heat and fry the mushrooms and thyme leaves until softened, approx 2-3 mins.
5. Add the onion back to the pan with the radicchio.
6. Stir until the radicchio has wilted (it will change to a darker reddish brown colour).
7. Season with salt and pepper. Stir in the blue cheese.
8. Pour the eggs over the top and tip the pan from side to side so they spread evenly.
9. Cook on a very low heat until the frittata is about two thirds set on the bottom.
10. Finish under a medium grill until the top is just set. Serve warm, cut into wedges.

Courtesy of  Riverford Organics

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