Ingredients
- 8 large eggs
- 1 cup radicchio, chopped
- ½ cup Gorgonzola cheese, crumbled
- ½ cup cherry tomatoes, halved
- ¼ cup walnuts, toasted and roughly chopped
- 2 tbsp olive oil
- 2–3 sprigs fresh thyme (plus more for garnish)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven
Set oven to 375°F (190°C). - Prepare the vegetables
- Heat olive oil in an oven-safe skillet (cast iron works well) over medium heat.
- Add chopped radicchio and cook for 2–3 minutes until slightly wilted.
- Stir in the cherry tomatoes and toasted walnuts. Season lightly with salt and pepper.
- Prepare the eggs
- In a bowl, whisk the eggs until smooth.
- Stir in fresh thyme leaves and a pinch of black pepper.
- Combine and add cheese
- Pour the egg mixture evenly over the radicchio, tomatoes, and walnuts in the skillet.
- Sprinkle Gorgonzola crumbles over the top.
- Bake the frittata
- Transfer skillet to the oven and bake for 16–18 minutes, or until the eggs are set and lightly golden.
- Finish and serve
- Let rest for 5 minutes before slicing.
- Garnish with extra thyme sprigs.
- Serve warm or at room temperature.
✨ Serving tip: Pair this frittata with a simple arugula salad dressed in lemon and olive oil, and a slice of crusty bread for a complete Italian-style meal.