Cauliflower Frittata
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g boiled cauliflower
- g butter
- heaping tbsp grated Parmesan
- tbsp olive oil
- eggs
- salt and pepper
Instructions
- Chop the boiled cauliflower fine and cook it in butter and oil with salt and pepper until it absorbs the fat.
- Beat the eggs with Parmesan and salt, pour over the cauliflower.
- Keep it thin so it need not be turned; make two frittatas if the pan is small.