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