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Califlower Frittata's Recipe

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This recipe for Califlower Frittata's, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Gasparri
Added: Sunday, September 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 large onion, thinly sliced
1 medium head cauliflower (about 2 pounds), washed and cut into small florets
4 large eggs
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup minced flat-leaf parsley
salt and freshly ground black pepper to taste

Directions:
Directions:
In a large skillet, heat cup of the olive oil. Add the onions and cook until they begin to soften. Add the cauliflower and cook, stirring, for 2 to 3 minutes. Cover the pan, lower the heat to medium-low, and cook until tender, about 8 minutes. Remove the onions and cauliflower to a dish, and set the pan aside.

In a large bowl, beat the eggs, cheese, tomatoes, and parsley together. Season with salt and pepper. Add the cauliflower mixture and blend well.

Set the skillet over medium heat, and add 1 tablespoon of the oil. Drop frittata mixture, by tablspoon. Cook until the frittatas holds together when the skillet is shaken. Turn over to cook on other side. Serve warm or cold.

 

 

 

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