The radicchio omelette is a simple, economical, and light dish. The omelette is perfect to serve both as an appetizer and as a main course, prepared in a few minutes and replaces meat for those following a vegetarian diet. In this recipe, I propose it with radicchio, slightly bitter, but rich in fiber and vitamins with diuretic and purifying properties.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Vegetarian
Ingredients
- 2.8 oz Chioggia radicchio
- 0.7 oz leek
- 2 eggs
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
- to taste Chioggia radicchio (for decoration)
Tools
- Kitchen Scale
- Bowl
- Hand Whisk
- Pan
- Lid
- Plate
- Spatula
- Cutting Board
- Knife
- Towel
Steps
To prepare the radicchio omelette…
Take the radicchio, peel it, wash the leaves under running water, pat them dry with a towel, then cut them into strips.
Clean the leek as well. Discard the green leaves and the root end. Cut the white part lengthwise and discard the first layer, then slice it into rounds about 0.2 inches thick.
In a pan, pour the extra virgin olive oil, then add the chopped leek and radicchio. Cook them for about 5 minutes, covering with a lid and stirring occasionally. If necessary, add a little water to soften the radicchio.
After the radicchio cooking time, remove the lid and let the water evaporate until completely dry.
Meanwhile, in a bowl, break the eggs, add the salt, pepper, and beat them with the hand whisk or fork, then pour them into the hot pan.
Cook for about another 5 minutes, flipping the omelette using a plate and spatula. Serve it hot, adding a few strips of previously washed raw radicchio if desired.
