Rafanata

Rafanata takes its name from rafano, the sharp horseradish that defines this rustic egg dish from Basilicata. Beaten with grated root and salty Pecorino, the mixture cooks into a thick, spicy frittata served in hearty wedges.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 1.2g fiber

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Ingredients

• 6 eggsDairy
• 1/3 cup fresh horseradish, gratedProduce
• 1 cup PecorinoDairy
• 2 tbsp olive oilPantry
• to taste salt and pepperSpices

Instructions

1. 1Beat eggs with horseradish, cheese, salt.
2. 2Cook as a thick frittata until set.
3. 3Serve in wedges.