Cooks in: 45mins
Levels: Medium
Serves: 1
List of Ingredients
- 1/3 CUP of ricotta cheese
- 3 OZ. of broccoli, cleaned
- 3 OZ. of carrots, cleaned
- 2 OZ. of radicchio, cleaned
- 2 TBSP. of hazelnuts, roasted and blanched
- 1 of large egg
- marjoram
- extra-virgin olive oil
- salt
- pepper
Method
1
Fill a large bowl with iced water. Chop broccoli and carrots and blanch in boiling salted water, cooking the carrots for 6 minutes and the broccoli for 3 minutes. Remove and plunge in iced water to cool.
2
Chop radicchio and hazelnuts.
3
Whisk eggs with a fork and a pinch of salt and pepper. Cook half of the eggs in a small frying pan (ø 8".) over medium heat. After 3 minutes gently detach the eggs "frittatina" with your hands and set it aside. Cook the remaining eggs for another "frittatina".
4
Mix ricotta with salt, pepper, 1 Tbsp. olive oil and some chopped marjoram. Spread it on the eggs and roll up. Serve with the vegetables and hazelnuts. If you like, slice into rounds, as in the photo.