Mediterranean Venetian Radicchio & Gorgonzola Frittata
This Mediterranean Venetian Radicchio & Gorgonzola Frittata is a sophisticated twist on the classic Italian egg dish. It combines the slight bitterness of radicchio with the creamy tang of Gorgonzola, all balanced by the rich texture of gently cooked eggs. The caramelized onion adds a touch of sweetness that rounds out the flavor beautifully. It’s simple enough for a weekday breakfast yet elegant enough for brunch or a light dinner with salad and crusty bread.
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients
6 large eggs
1 cup (100 g) radicchio, thinly sliced
½ cup (75 g) Gorgonzola cheese, crumbled
2 tbsp (30 ml) olive oil
1 small onion, finely sliced (80 g)
Salt and pepper, to taste
Instructions
Preheat and prep:
Preheat your oven to 180°C (350°F) if finishing the frittata in the oven.
Cook the onions:
Heat olive oil in a nonstick skillet (about 9–10 inches wide) over medium heat. Add the sliced onion and cook for 4–5 minutes, stirring occasionally, until soft and lightly golden.
Add the radicchio:
Stir in the sliced radicchio and cook for 2–3 minutes until it wilts slightly and turns glossy. Season lightly with salt and pepper.
Prepare the eggs:
In a medium bowl, whisk the eggs until smooth. Add a pinch of salt and pepper, then pour the egg mixture into the skillet over the vegetables.
Add Gorgonzola:
Sprinkle the crumbled Gorgonzola evenly over the eggs. Let it cook undisturbed for about 4–5 minutes until the edges begin to set.
Finish cooking:
Option 1: Transfer the skillet to the preheated oven and bake for 6–8 minutes, until the frittata is set in the center and lightly golden.
Option 2: If you prefer stovetop-only cooking, cover the skillet with a lid and cook on low heat for 8–10 minutes, until set through.
Serve:
Let the frittata cool slightly before slicing. Serve warm or at room temperature, garnished with cracked black pepper or fresh herbs if desired.
Tips
Use a nonstick or well-seasoned pan: This helps the frittata release easily and maintain a smooth texture.
Whisk eggs thoroughly: The more air you incorporate, the fluffier the result.
Balance the flavors: Gorgonzola is strong — use less if you prefer a milder taste.
Don’t overcook: The frittata should be creamy in the center, not dry or rubbery.
Radicchio softens quickly: Add it near the end of sautéing to preserve its color and subtle bitterness.
Let it rest: A few minutes of resting helps the flavors settle and makes slicing easier.
Add greens: You can mix in spinach or arugula if you want to mellow the radicchio’s bitterness.
Choose the right size pan: A 9–10 inch skillet gives the ideal thickness — too small and it won’t cook evenly.
Variations
Cheese swap: Try goat cheese, feta, or Fontina instead of Gorgonzola.
Add protein: Toss in cooked pancetta, prosciutto, or shredded chicken for extra substance.
Herb accent: Fresh thyme, parsley, or chives add a bright note.
Vegetable additions: Add sliced mushrooms, roasted peppers, or zucchini for more texture.
Vegan version: Use a chickpea flour “egg” mix and vegan blue cheese.
Spice it up: A pinch of chili flakes gives a nice contrast to the creamy cheese.
Mini frittatas: Bake the mixture in muffin tins for individual portions.
Mediterranean twist: Add sun-dried tomatoes or olives for extra flavor depth.
Q&A
Q: Can I serve this cold?
A: Absolutely. It tastes great at room temperature or chilled, making it perfect for picnics or meal prep.
Q: How long does it keep?
A: Store leftovers in the fridge for up to 3 days. Reheat gently or enjoy cold.
Q: Can I make it without an oven?
A: Yes. Just cover and cook on low heat until the eggs are fully set.
Q: What goes well with it?
A: A crisp green salad, roasted potatoes, or a slice of crusty bread pairs beautifully.
Q: What’s a milder substitute for radicchio?
A: Try baby kale, spinach, or Belgian endive for a less bitter flavor.
Nutrition
(Per Serving)
Calories: ~230 kcal
Protein: 13 g
Carbohydrates: 5 g
Fat: 18 g
Fiber: 1 g
Sugar: 2 g
Sodium: 330 mg
Conclusion
This Mediterranean Venetian Radicchio & Gorgonzola Frittata delivers a delicious mix of creamy, savory, and slightly bitter notes that make each bite intriguing and satisfying. It’s a simple yet refined dish that shows how just a few quality ingredients can create incredible flavor. Whether you enjoy it warm for brunch or chilled for lunch the next day, it’s a beautiful celebration of Italian-inspired comfort with a Mediterranean touch.