Description Radicchio’s bold flavor balances beautifully with common omelette ingredients like cheese, cream and smoky bacon.
2 tablespoons olive oil
1 cup potato, shredded
¼ cup prosciutto, chopped
½ cup Royal Rose Radicchio, chopped
5 whole eggs
1/8 cup chives, chopped fine
¼ cup Parmesan-Reggiano cheese, shredded
4 slices deli Gouda cheese
4 tablespoons Crème fresh or Greek yogurt
4 slices sourdough bread
Heat olive oil in a large ovenproof skillet over medium heat. Place potatoes in pan and sauté until slightly golden, add the prosciutto. When the prosciutto starts to sizzle add the radicchio and sauté until slightly wilted.
In a bowl, whisk the eggs, Parmesano-Reggiano cheese and chives together and blend into the mixture in the pan. As the eggs set, lift edges, letting uncooked portion flow underneath. When the eggs are almost set, broil 4-6 inches from the heat for 1 minute or until top is set. Top with gouda cheese slices. Broil 1 minute longer or until cheese is melted.
While your frittata is finishing, grill or toast your sliced sourdough and spread with a thin layer of crème fresh or Greek yogurt, add a slice of your frittata on top of toast and serve with a fork and knife!