The omelette with radish leaves is an economical and tasty second course, easy to prepare. Everyone likes it, a great way to get children to eat vegetables too.
SEASONALITY of #radishes – from April to early November. They are generally not found in the hotter months. (discover the various types of radishes here)
The radish leaves are edible and can be:
° used very fresh, raw in mixed salad
* used for a delicious pesto
° boiled and stir-fried
* mixed with other wild herbs
° used for risotto, farrotto, or orzotto
RECIPES with radishes
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: Servings for a 5.5 inch omelette
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: Spring, Autumn
Omelette with Radish Leaves
- 2 bunches radish leaves (fresh)
- as needed Oil (peanut or extra virgin olive oil)
- 1 clove Garlic (optional)
- as needed Salt
- 2 medium eggs (organic)
- as needed Nutmeg (freshly ground)
- as needed wild garlic, dried (or thyme or oregano)
- 1 tbsp cow milk (or plant-based or water)
Tools
- 1 Bowl
- 1 Ladle wooden
- Skillet non-stick 5.5 inch
Omelette with Radish Leaves
Clean and roughly chop the radish leaves.
In a small and shallow skillet, heat a little oil with a clove of garlic.
Add the chopped leaves, salt, and cook for one minute or until they have reduced.
Let cool and add the two eggs, salt, nutmeg, wild garlic, and milk.
Gently beat everything together with the wooden ladle.
Pour a little oil and the mixture into the appropriately sized pan.
Cook until done, flipping the omelette with radish leaves halfway through cooking.For flipping the omelette, I recommend:
1. using a small pan
2. sliding the omelette from the pan onto a completely flat lid, flipping the pan over the lid, and turning it back into the pan. Finish cooking.
STORING the omelette with radish leaves
Store the omelette with radish leaves in the fridge for up to 3 days in an airtight container. To reheat, use the microwave or a non-stick skillet over medium-low heat until evenly heated.
