Butter and Thyme Roasted Radish Frittata

8 Dec

This lovely, hearty frittata is packed with radish-y goodness.  The daikon radishes are roasted to tender perfection in thyme and butter and them combined with radish top pesto, Parmesan cheese, and eggs to create a really light and delicious frittata.  Two slices of this were perfect for me for a light dinner warm, and I ate two more slices for lunch the next day cold.  Basically, this was a two-for-one, extremely inexpensive, quick, and easy meal that makes use of every single part of the radish.  Dishes like this make me extra-happy to be a member of Geagua Family Farms CSA, since I never in a million years would have decided to buy a daikon radish at the grocery store and now I can’t get enough of them – pickled, roasted, I’ll take it all!

As noted below, the roasted daikon radishes are absolutely gorgeous on their own.  I snacked on them for while before I got down to making the frittata itself.  They would make an excellent side dish with something like chicken thighs.

Butter and Thyme Roasted Radish Frittata

2 medium daikon radishes, peeled and cut into 1/2″ cubes

1 tbs. butter, melted

1 tbs. fresh thyme leaves

1 tbs. radish top pesto

Kosher salt and freshly cracked black pepper

4 eggs

1/2 tsp. baking soda

1/3 cup Parmesan, cheese, shredded

1/2 tbs. unsalted butter

Preheat oven to 350º.

Toss radishes with butter, thyme, salt and pepper on a tinfoil-lined baking sheet.  Roast in oven, tossing pan once or twice, for 25-30 minutes or until radishes are tender.

[Note:  These radishes on their own make a delicious dish – they are sweet and tender with a delicious herbaceous flavor from the thyme.]

Let cool.  Cut into smaller pieces (I quartered most of the pieces of radish).

Preheat broiler.

Whisk together pesto, eggs, baking soda, and cheese

In a 10″ cast iron skillet, melt butter over medium heat.  Add roasted radishes.  Stirring frequently, cook 4-5 minutes until heated through.  Spread into an even layer on the pan.

Pour pesto-egg mixture over the radishes.  Cook until bottom is set.

Transfer to the broiler and broil 4-5 minutes until the top of the frittata is set and lightly golden brown.

Cut into wedges and serve immediately.

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One Response to “Butter and Thyme Roasted Radish Frittata”

Trackbacks/Pingbacks

  1. Radish Top Pesto « Kelseyincleveland's Blog - December 12, 2011

    […] this pesto was a delicious dinner.  I also enjoyed it in another really flavorful application, the recipe for which I will be posting in the next couple of […]

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