Cauliflower Frittata

Cauliflower frittata is a simple and tasty dish, perfect for a light meal or as a main course. Here’s how to prepare it:

Ingredients

• 1 medium cauliflower
• 6 eggs
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Chopped parsley (optional)

Preparation

1. Start by washing the cauliflower and dividing it into florets. Cook the cauliflower in boiling salted water for about 10 minutes or until tender but still firm.

2. Drain the cauliflower and let it cool. In the meantime, beat the eggs in a large bowl, add salt, pepper, and if you like, grated Parmesan cheese and chopped parsley.

3. Cut the cauliflower florets into smaller pieces and fry the garlic cloves in the oil in a large enough skillet to then contain the eggs as well. Once golden, remove the garlic and add the cauliflower to the skillet.

4. Pour the beaten eggs over the cauliflower and let cook on medium-low heat. When the egg begins to set around the edges, use a plate or a lid to flip the frittata and cook the other side.

5. Continue cooking until both sides are golden and the egg is fully cooked.

Fun Facts

The cauliflower frittata is a typical recipe from Italian cuisine, especially from Southern Italy, where cauliflowers are very appreciated and used in various preparations. This dish can be served either hot or cold and is excellent as a cold appetizer if cut into cubes. In some variations, anchovies or olives can be added to further enrich the flavor.