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.


One Response to “Butter and Thyme Roasted Radish Frittata”


  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 […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: