Radicchio and gorgonzola frittata with rye bread

Ingredients

For 1 serving

• Eggs2
• Radicchio200 g
• Gorgonzola25 g
• Red onion40 g
• Rye bread2
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: November – March

Method

1. Wash the radicchio, removing the core, and cut it into thin strips; peel and thinly slice the red onion.
2. Heat the oil in a non-stick frying pan about 20 cm wide over medium heat, add the radicchio and onion with a pinch of salt, cover and stew for 8 minutes, stirring, until wilted and soft.
3. In a bowl beat the eggs with a little salt (gorgonzola is salty) and a grind of black pepper and pour them over the radicchio; dot the gorgonzola on top in small pieces.
4. Lower the heat, cover and cook for 4 minutes, until the edges have set; flip the frittata using the lid and cook for another 4 minutes, until golden and firm.
5. Serve warm with the rye bread.