Omelette with radicchio
Instructions
Cut into thin strips the radicchio and let wilt in a pan with 30 g of butter.
Then adjust salt and pepper, add a bit of flour, cream and cook over low heat for about 20 minutes.
Withdrawn and keep aside to warm.
In a bowl, shelled eggs, beat them lightly, add a tablespoon of cold water, add salt and pepper.
In a saucepan, melt the remaining butter left, pour in the beaten eggs and cook the omelet so that remains dry and soft.
About half are deployed the radicchio, reflect it, let it slide on a hot serving dish and serve.
