Beat the eggs well and mix in the parmesan, being sure to not let it clump.

Using a small 9" nonstick (teflon or a seasoned skillet), heat the skillet over medium heat. Add a tsp of olive oil and the shallots and let cook until browned.

Add the shredded radicchio and cook until it just wilts.

Add the eggs and let cook until the bottom sets, then gently flip with a spatula. Alternatively, the pan can be put in a 400F oven.

Once the eggs feel firm, remove and let rest for 5 minutss for the eggs to continue cooking.