This morning at the market I bought, among other things, a bunch of nice radishes. They came with leaves attached. As I cleaned them for lunch, I decided that the leaves looked so nice and fresh that it would be a pity to throw them out, so I set them aside for later. Usually when I have nice radish leaves I use them for soup, but I didn't feel like soup.

Eventually I came up with the idea of making a frittata with them (I also had a couple of eggs to use up). The result was delicious, so here is the recipe. Note that the same recipe can be made with any leaf vegetable -- in fact, I simply did what we'd normally do back home with spinach or (in spring, in the country) with young nettles.

First I washed and cleaned the radish leaves. I removed the stalks (which I'm keeping with some other cuttings to make stock, but that's a different story), and chopped the leaves roughly. I don't know the quantity: I think it must have been in the region of 100 grams, but the good news is that it doesn't really matter, I could have used twice as much and it would have worked just as well (though I would then have chopped them a bit finer, I think.) They filled the pan when raw (and like all leaves, reduced a lot with cooking).

Then I chopped an onion rather finely. Heated olive oil in a non-stick pan, added 1 small clove of garlic, salt and a pinch of chilli powder (strictly optional). Then I sauteed the onions on medium-high until they softened.

Meanwhile, I put 2 spoonfuls of white flour in a bowl and added 4 spoonfuls of milk, and mixed well avoiding lumps. Then broke 3 eggs into the same bowl, added salt, pepper and a small pinch of herbes the provence, and beat with a fork until smooth and well mixed.

Then added the leaves to the pan with the onions and cooked for another 3 minutes or so. Then poured the cooked stuff (still hot) into the egg mix, mixed well and poured back into the frying pan (no oil added -- it's non-stick after all), back to medium-high heat. (I used to skip this passage and just pour the egg mix into the pan over the veg, but the result isn't as nice. Don't know why, but it's true.)

Cooked for about 5 minutes on each side, and ate. It was really delicious.

Further note: the pan was about 25cm diameter. The result should be between 1cm and 2cm thick. Thinner than that it's a crepe -- thicker, it's tortilla :-)