Radish leaf frittata

Wash the radish leaves and let them drain.

In a pan, heat two tablespoons of oil, then add the finely sliced spring onion and, once golden, the chopped leaves. Season with salt and pepper, cook for about ten minutes and let cool.

Beat the eggs, add the vegetables after draining them, and mix.

Pour the mixture into another pan with the remaining oil; cook for five minutes on one side and, after flipping the frittata, five minutes on the other.

Another way to use the less commonly used part of this root is a flavorful cream soup: simply add a couple of potatoes to the basic frittata ingredients.