I was given some amazing “homegrown” radishes both in shape and size. And let’s not talk about their taste! I’ve never eaten any so good. I just regret not having photographed them. Facing their large, fleshy leaves, I thought it would be a crime to throw them away. So I made two recipes. I’ve already published the first one, which is a fantastic pesto that I strongly recommend you try as soon as possible. The second one is what I’m proposing today: a very tasty omelet with radish leaves and onion. It’s very easy to prepare, quick, and a perfect anti-waste solution, as it allows us to use those leaves that we usually tend to throw away.
Other omelets I recommend trying:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Omelet with Radish Leaves
- 3.5 oz radish leaves (net weight without waste)
- 1 yellow onion
- 5 eggs (medium)
- 1 oz Grana Padano cheese, grated (or Parmesan)
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Pot
- 1 Slotted Spoon
- 1 Mezzaluna
- 1 Bowl
- 1 Hand Whisk
- 1 Pan double omelet pan with a diameter of 9.5 inches
Preparation of the Omelet with Radish Leaves
Wash the radish leaves well and remove the thickest and hardest stems. Then blanch them for a minute in salted boiling water.
Drain them with a slotted spoon, drain them well, and chop them coarsely with a mezzaluna.
In the pan that will be used to cook the omelet (I used a double one, perfect for this purpose), heat a couple of tablespoons of oil and sauté the previously peeled and chopped onion.
Let it fry for a few moments before adding the chopped radish leaves. Sauté everything for a couple of minutes, then turn off the heat and set aside.
Crack the eggs into a bowl, add salt and pepper to taste, and beat with a small hand whisk until yolks and whites are combined.
Then add the grated cheese and incorporate it into the egg mixture.
Finally, add the onion and leaf mixture and mix well.
Heat the pan again, adding a little oil if necessary. I didn’t do it because it was still coated with the oil from the sauté. Once it’s hot, pour in the egg mixture and level it with a spatula.
Lower the heat, cover, and cook the omelet until the base is well set and golden. Flip it and continue cooking on the other side. This will take about 15 minutes over very low heat.
The omelet with radish leaves and onion is excellent both hot and at room temperature. In fact, it’s not bad even cold. This makes it perfect to serve as an appetizer too. Enjoy! Paola.
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