Radicchio and scamorza frittata with polenta

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Radicchio150 g
• Scamorza25 g
• Red onion30 g
• Polenta (cornmeal)45 g
• Extra virgin olive oil10 g
• Balsamic vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs, sulphites,

In season: November – March

Method

1. Bring the water for the polenta to the boil with a pinch of salt, pour in the instant cornmeal in a thin stream while whisking and cook over low heat for 8 minutes, stirring often, until thick and pulling away from the sides. Keep it covered.
2. Meanwhile wash the radicchio and cut it into strips, thinly slice the red onion and dice the scamorza.
3. Heat the oil in a non-stick frying pan over medium heat, add the radicchio and onion with a pinch of salt and soften for 5 minutes, until wilted; add the balsamic vinegar and let it bubble for 30 seconds.
4. Beat the eggs and egg whites with salt and pepper, pour over the vegetables and scatter the scamorza on top. Cover and cook over low heat for 7 minutes, until the top is almost set and the scamorza melted.
5. Flip the frittata with a plate and cook for another 2 minutes, until golden underneath too. Serve with the polenta.