50 g/2 oz butter 2 radicchio, cut into thin strips
100 ml/3 1⁄2 fl oz double cream pinch of plain flour 4 eggs salt and pepper


1.Melt half the butter in a saucepan, add the radicchio and cook over a low heat until softened. Season with salt and pepper to taste, add the cream and flour and cook over a low heat for about 20 minutes.
2.Remove the pan from the heat and set aside in awarm place. Lightly beat the eggs with 1 tablespoon water, salt and pepper. Melt the remaining butter in a frying pan, pour in the eggs and cook until set on the underside and soft on top.
3.Spoon the radicchio on to one half of the omelette and fold over. Slide on to a warm serving dish.

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