The Radish and Onion Omelette, or radishes, is unusual but very tasty. I found this recipe a few years ago in a cooking magazine and immediately fell in love with it, 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. When cooked, the radish loses that sort of spiciness that characterizes it, and it remains a bit sweeter on the palate. In this regard, I urge you to try this recipe immediately, without offering any alternative, because an omelette is always an omelette to fill with what we like best. I also advise you not to throw 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 give a refreshing sensation.
If you like radishes, then don’t miss the next recipe:
- Cuisine: Italian
Ingredients
- 6 large eggs
- 1/3 cup grated Parmesan cheese
- 2 oz fresh onion
- 1 bunch radishes
- 2 tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Bowl
- 1 Manual whisk
How to prepare the Radish and Onion Omelette
To prepare the Radish and Onion Omelette, organize your work surface with the necessary tools and ingredients, but have them pre-measured.
This way, everything is within reach, making your work easier and faster.
Peel the onion or onions, preferably fresh, and cut them into slices about 1/4 inch thick.
Place them inside the non-stick pan, along with half a glass of water, and put them on the heat.
Cook until all the water has evaporated, then turn off the heat and set aside.
In the meantime, wash and dry the radishes carefully, 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, with a pinch of salt, the grated Parmesan cheese, and mix everything.
Add the sautéed onions and radishes, mix, and pour into the same pan used previously.
Put it on the heat over medium-low flame, cover with a lid, and let it cook until the omelette firms up.
Finally, before turning off the heat, flip it and cook for just a minute or two, then flip it again onto a serving plate.
Serve your Radish and Onion Omelette, decorating it if you like with fresh mint leaves or the radish leaves that you didn’t cook.
Tips, Variations, and Storage
The omelette keeps perfectly in the refrigerator for a few days, but in an airtight glass or ceramic container.
If you don’t want to cook it in a pan, you can always bake it in the oven at 350°F, pouring it into a baking dish lined with parchment paper.
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