Frittata di Radicchio

Radicchio Frittata


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The cream in this frittata softens the bitter taste of the radicchio leaves and enhances the texture of the finished dish by giving it density, and Parmesan cheese adds richness. The frittata is made in the traditional way: cooking the flat omelette on one side, then flipping it over and slipping it back into the hot pan to cook on the other side. It’s lovely served as a flavoursome lunch with some thinly sliced fried potatoes, a side salad or some extra radicchio.


  • 90 ml/6 tbsp single/light cream
  • 250 g/9 oz/3 cups freshly grated Parmesan cheese
  • 5 eggs, beaten
  • 45 ml/3 tbsp olive oil
  • 25 g/1 oz/2 tbsp unsalted butter
  • 5 heads of radicchio Trevisano, sliced into strips, plus extra to serve
  • sea salt and ground black pepper
  • thinly sliced fried potatoes, a side salad or some extra radicchio, to serve


  1. Whisk the cream with the Parmesan cheese and eggs, then season with salt and pepper.
  2. Heat the oil and butter in a wide, non stick pan. Mix the radicchio into the egg mixture, then pour it into the hot pan.

  3. Shake the pan to flatten and even out the mixture, pulling the liquid egg into the middle as it cooks, and rocking the pan from side to side. Cook until the underside is browned and firm.

  4. Turn over the frittata by covering the pan with a large lid or plate, then overturning the pan. Lift off the pan and put back on the heat, then slide the frittata (uncooked side underneath) back into the hot pan using both hands (carefully) to steady the process.
  5. Continue to cook until golden brown and firm on the underside. This will take less time than the first side. Slide out on to a clean platter and serve hot, with some fried potatoes and extra radicchio, if you like.