Latvian Radicchio Frittata

Ingredients

In this Latvian adaptation of the Italian Frittata di radicchio, we incorporate traditional Latvian ingredients and flavors. The original recipe calls for Parmesan cheese, but we substitute it with a local Latvian cheese, such as Jāņu siers, to add a unique twist. Additionally, we use Latvian eggs and locally sourced radicchio to enhance the dish's authenticity and freshness. We alse have the original recipe for Frittata di radicchio, so you can check it out.

• 6 large eggs 6 large eggs
• 1 small head of radicchio, thinly sliced 1 small head of radicchio, thinly sliced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 100g Jāņu siers (or any other Latvian cheese), grated 100g Jāņu siers (or any other Latvian cheese), grated
• 2 tablespoons butter 2 tablespoons butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 15g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt the butter over medium heat.
3. 3.
   Add the chopped onion and sauté until translucent.
4. 4.
   Add the sliced radicchio to the skillet and cook until wilted, about 5 minutes.
5. 5.
   In a mixing bowl, beat the eggs and season with salt and pepper.
6. 6.
   Pour the beaten eggs over the radicchio mixture in the skillet.
7. 7.
   Sprinkle the grated Jāņu siers (or Latvian cheese of your choice) evenly over the eggs.
8. 8.
   Cook on the stovetop for 2-3 minutes, until the edges start to set.
9. 9.
   Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set and golden brown on top.
10. 10.
    Remove from the oven and let it cool for a few minutes before slicing.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Radicchio — Make sure to thinly slice the radicchio to ensure even cooking and a pleasant texture in the frittata.
• Jāņu siers (or Latvian cheese) — If Jāņu siers is not available, you can substitute it with any other Latvian cheese that melts well, such as Mārtiņa siers or Skābais siers.

Tips & Tricks

• For added flavor, you can sauté some diced bacon or pancetta along with the onions.
• Serve the frittata with a dollop of sour cream or yogurt for a creamy and tangy twist.
• Feel free to add other vegetables, such as mushrooms or bell peppers, to the frittata for extra texture and flavor.
• Leftover frittata can be refrigerated and enjoyed cold or reheated for a quick and satisfying meal.
• Experiment with different herbs and spices, such as dill or paprika, to customize the flavor profile of the frittata.

Serving advice

Serve the Latvian Radicchio Frittata warm as a main dish for breakfast or brunch. It pairs well with a side of fresh salad or crusty Latvian bread.

Presentation advice

Garnish the frittata with some fresh herbs, such as parsley or chives, to add a pop of color and freshness. Cut it into wedges and arrange them on a platter for an inviting presentation.