This delicious frittata with chicory and eggs tastes great warm and cold!
5 von 3 Bewertungen
Vorbereitungszeit 10 MinutenMin.
Kochzeit 15 MinutenMin.
Gesamtzeit 25 MinutenMin.
Gang Main Course, main dish
Küche Italian, vegetarian
Portionen 4servings
Kalorien 246kcal
Zutaten
olive oil
3chicorywhite or red or radicchio rosso precoce di Treviso
6eggs
4tablespoonmilk
50gparmesan+ extra to sprinkle on top
salt
pepper
20gbutteralternatively, baking paper
Zubereitung
Wash, dry and quarter the chicory. Leave the main stalk on, otherwise the vegetable will break up into individual leaves. Sauté in a pan with a little olive oil or butter for 5 minutes.
Meanwhile, separate the eggs and beat the whites until stiff.
Mix the Parmesan and milk with the egg yolks. Season with salt and pepper. Fold in the egg whites. Melt the butter and cover the bottom of the baking dish with it. Pour the egg mixture into the dish and bake in the oven at 170° C.
As soon as the surface of the egg dish begins to set, top with the chicory quarters. Sprinkle with grated Parmesan and continue baking until the frittata no longer "wobbles" when the pan is gently moved. Serve the frittata with fresh leaf lettuce and crusty bread.
Notizen
The frittata can also be prepared in a pan. For this, the eggs are only mixed with the other ingredients for a short time, the egg whites are not beaten. Allow the egg mixture to set over a low heat with the lid on.