Frittata di radicchio

Frittata di radicchio is a traditional egg-based dish originating from the Treviso area. Although there are variations, the dish is usually made with a combination of eggs, butter, onions, local radicchio, salt, olive oil, nutmeg, and grated Parmigiano-Reggiano. The radicchio is cut lengthwise into thin slices and sautéed in olive oil. The eggs are beaten and mixed with salt, nutmeg, grated cheese, and sautéed radicchio. The mixture is cooked in butter until the eggs are set, but still moist. If desired, add some cream to the frittata mixture before cooking. The frittata is served while still warm.