frittata_board.jpg (11505 bytes)Frittata con Radicchio alla Griglia con Pomodori e Patate Arrostite

(Grilled Radicchio, Potato and Tomato Fritatta)

This recipe was developed using left overs from the Radicchio alla Griglia con Sugo di Pomodoro e Finocchio (Grilled Radicchio with a Tomato and Fennel Sauce) recipe given on this site, and about a cup of roasted potatoes, also left over from a previous meal.  It's quick and delicious.


5 Lg. Eggs - whites only
1/4 Cup Milk - 2%
2   Quarters grilled Radicchio - chopped
1/2 Cup Potatoes - roasted - made new or left over
1 Lg. Tomato - Roma, chopped
QB   Salt & pepper (QB = to taste)


Separate the whites from the yokes of the eggs.  Discard the yolks or use in another dish. Whisk the whites and the milk briefly, add the salt and pepper.

Add the Radicchio, tomatoes and potatoes to the egg mixture. Heat 2-3 tablespoons of olive oil in a non-stick 8 inch fry pan.   When the oil is hot, but not smoking, add all of the egg mixture to the pan, and lower the heat to medium.  Allow 3-4 minutes for the frittata to set. Once this happens use a rubber or other flexible spatula to pick the edge of the frittata up and tip the pan until the uncooked egg mixture on top flows to the bottom. This can be done every minute or until almost all the eggs are cooked (about 5-6 minutes), and the fritatta is browned on the pan side.  Turn the fritatta over onto a large dish to which a bit of olive oil has been added, then slide the fritatta back into the fry pan. Cook  on the second side until brown.

Slide onto a dish, garnish with chopped parsley and serve either hot or warm.  Left over  fritatta makes a great snack the next day!

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Last updated on: 06/03/99 12:51:20 AM