Today a tasty and very simple recipe, the Radicchio and Mushroom Omelet we prepared a few days ago with dried mushrooms and the last radicchios of the season, but this red Verona radicchio is very easy to find for a long period.
We made small omelets to make a complete dish; in fact, as you will see in the photo, we paired two omelets and stuffed them with cooked ham, but if you want to make them lighter, you can simply serve them plain.
I personally love omelets and they often save my dinner, so I recommend saving the recipe for this Radicchio and Mushroom Omelet.
Below I leave you other tasty omelets to try and save, and then right after the photo, we will discover how to prepare this Radicchio and Mushroom Omelet!!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Radicchio and Mushroom Omelet
- 4 large eggs
- 3.5 oz radicchio (red from Verona)
- 1 shallot
- 0.7 oz dried mushrooms (mixed)
- 4 sun-dried tomatoes in oil
- 3.5 tbsp milk
- 1.25 oz grated Grana Padano
- 2 pinches salt
- as needed extra virgin olive oil
- as needed cooked ham
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Crepe pan
Preparation of Radicchio and Mushroom Omelet
To prepare the Radicchio and Mushroom Omelet, first soak the mushrooms in warm water for at least 20 minutes.
In the meantime, drain the sun-dried tomatoes from their preserving oil and chop them roughly, set aside.
Chop the shallot and thinly slice the radicchio, heat a little extra virgin olive oil in a large, deep pan, and sauté the shallot for a few moments.
Squeeze and chop the now-soaked dried mushrooms and let them flavor in the pan for a few minutes, salt and add a couple of tablespoons of water, cover with the lid, and cook for 15 minutes.
Add the previously sliced radicchio and cook everything until it becomes tender.
Mix the radicchio with the pre-chopped sun-dried tomatoes and let it cool.
Once the filling is cold, beat the eggs in a bowl along with the grated cheese and milk, you should obtain nicely fluffy beaten eggs, salt at the end.
Now you have everything ready, so heat a small pan well with a drop of oil to cook the small omelets.
Take a portion of the egg mixture with a ladle and distribute it in the pan, add 2 or 3 tablespoons of the radicchio and mushroom filling on top.
As soon as you see the omelet start to puff up, gently detach the edges and shake the pan to prevent it from burning.
After a few minutes, flip the Radicchio and Mushroom Omelet using a rubber spatula and finish cooking on the other side.
When all the small omelets are ready, pair them two by two on each plate by placing cooked ham slices in between.
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How to Store the Radicchio and Mushroom Omelet
You can store it in the refrigerator well sealed in an airtight container for 2 days.
Other Recipes
If you want to see other types of recipes you can go back to HOME.
