This cauliflower frittata recipe is from Artusi, and the introduction is quite typical: He didn't think much of cauliflower, but thought his readers might -- "You will need to know the quantities if you are to make a good frittata with a vegetable as insipid as this."
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- 3/4 of a pound (300 g) boiled cauliflower, with neither stem nor leaves
- 1/4 cup unsalted butter (25 g)
- 2 heaping tablespoons of grated Parmigiano
- 1 tablespoon olive oil
- 6 eggs
Preparation:
Mince the cauliflower and sauté it in the butter and the oil, seasoning it with salt and pepper. Beat the eggs with the cheese, salt them, and pour them into the pan when the cauliflower has absorbed the butter. This frittata should be thin, so as not to require flipping; if the pan is small, you'll be better off making two.
Yield: 4 servings cauliflower frittata.
Yield: 4 servings cauliflower frittata.
