Scrambled eggs with radicchio and chili, an easy and tasty recipe, perfect also as a filling.
Imagine having fresh bread and not wanting to fill it with the usual cold cuts, here’s an extra idea, very simple to make. And with the addition of a small spicy chili, you’ll have that extra burst of energy.
Radicchio is an ingredient that I see as very versatile and tasty.
Ideal for main courses, excellent as a side dish, or to create delicious savory creams, radicchio is really quick to cook.
You can blanch it or stew it in a pan and then use it in other recipes.
Below you will find some small ideas to make with this slightly bitter but delicious vegetable.
And if you want to know more, click on the bold words to discover my collection of 10 recipes with radicchio, with small information and explanations on how to make it less bitter.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 eggs
- 7 oz radicchio
- 3 tbsps extra virgin olive oil
- to taste fine salt
- to taste pepper
- 1 spicy chili
- 1 oz cheese (grated)
Tools
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Plate
- 1 Pan
- 1 Colander
Steps
To prepare Scrambled Eggs with Radicchio and Chili, first remove the outer leaves of the radicchio, cut it in half and then into another two halves, and finally into strips.
Wash well under cold running water.
Cook the radicchio in a pan with two tablespoons of oil and a pinch of fine salt until it softens.
In the meantime, beat the eggs in a bowl with a pinch of salt, pepper, and the grated cheese until you get a homogeneous mixture.
Combine the beaten egg mixture with the radicchio and, over medium heat, use a spatula to break up the forming frittata, stirring often to prevent sticking and to let it dry.
Wash the chili and cut it into pieces, add another tablespoon of oil, mix, and turn off the heat.
Serve the dish hot.
