The Radish and Onion Frittata, or radishes, is unusual but delicious. I found this recipe a few years ago in a cooking magazine and fell in love with it immediately because I love both radishes and onions. Until then, I had never eaten cooked radishes, and I must say that to my great surprise, I found them delicious. Cooking takes away the radish’s characteristic spiciness, leaving it slightly sweeter to the palate. On that note, I urge you to try this recipe right away, without offering any alternatives, because a frittata is always a frittata to be filled with what we like best. I also recommend not throwing away the leaves, because they are even better than the radish, and you can use them both raw and cooked. If you don’t like them cooked, feel free to add them to your salad, as they bring a sense of freshness.
If you like radishes, then don’t miss the next recipe:
- Cuisine: Italian
Ingredients
- 6 large eggs
- 1.41 oz grated Parmesan cheese
- 2.12 oz fresh onion
- 1 bunch radishes
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Frying pan
- 1 Bowl
- 1 Whisk
How to prepare the Radish and Onion Frittata
To prepare the Radish and Onion Frittata, arrange your workspace with the necessary tools and ingredients, but have the latter already measured out.
This way, you will have everything at hand to make your work easier and faster.
Peel the onion or onions, preferably fresh, and cut into slices about a quarter of an inch thick.
Place them in the non-stick frying pan, along with half a glass of water, and set it on the stove.
Cook until all the water has evaporated, then turn off the heat and set aside.
Meanwhile, wash and gently dry the radishes, do not remove the leaves, slice them to the same thickness as the onion, and place them in the same pan.
Add two tablespoons of extra virgin olive oil, a pinch of salt, and sauté for a few minutes.
In a bowl, beat the eggs, a pinch of salt, the grated Parmesan cheese, and mix everything together.
Also add the sautéed onions and radishes to the mix, stir and pour into the same pan used earlier.
Set it on the stove over medium-low flame, cover it with a lid, and let it cook until the frittata has set.
Finally, before turning off the heat, flip it over and let it cook for just a minute or two, then flip it again but onto a serving plate.
Serve your Radish and Onion Frittata, garnishing it if you wish with fresh mint leaves, or the radish leaves you did not cook.
Variations, Tips, and Storage
The frittata keeps perfectly in the refrigerator for several days, but inside a glass or ceramic container with an airtight seal.
If you don’t want to cook it in a pan, you can always put it in the oven at 350°F, flipping it into a baking dish lined with parchment paper.
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