Speck and radicchio omelette

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Speck25 g
• Radicchio60 g
• Extra virgin olive oil1 teaspoon
• Rye bread1
• Black pepperto taste

Contains: gluten, eggs,

In season: November – March

Method

1. Wash the radicchio, remove the core and cut it into thin strips; cut the speck into short strips.
2. Heat the oil in a non-stick frying pan over medium heat and sauté the radicchio for 3 minutes, until wilted; add the speck and fry for 1 minute, until translucent and fragrant.
3. Meanwhile beat the eggs and egg white with a grind of pepper; no salt needed, the speck is salty enough.
4. Pour the eggs into the pan, lower the heat, cover and cook for 4 minutes, until set.
5. Fold the omelette in half and serve with the rye bread.