Scrambled eggs with radicchio and scamorza

Ingredients

For 1 serving

• Eggs2
• Radicchio80 g
• Scamorza20 g
• Rye bread40 g
• Extra virgin olive oil4 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: November – February

Method

1. Remove any damaged outer leaves from the radicchio, wash it and cut it into thin strips; cut the scamorza into roughly 1 cm dice.
2. Beat the eggs with a pinch of salt and black pepper.
3. Heat the oil in a non-stick pan over medium heat and wilt the radicchio for 3 minutes, until soft and no longer bright.
4. Meanwhile, toast the rye bread for 2–3 minutes, until crisp.
5. Turn the heat to low, pour in the eggs, add the scamorza and stir constantly for 2–3 minutes, until the eggs are creamy and the cheese starts to melt; serve with the bread.