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Cauliflower Frittata This was a staple in the household on Fridays, and especially during Lent. Other vegetables such as asparagus, broccoli, and dandelion can be substituted. Makes 4 servings. |
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Ingredients: 5 whole eggs plus 3 egg whites 3 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh mint, or 1 teaspoon dried 1 tablespoon chopped fresh oregano, or 1 teaspoon dried Kosher salt and freshly ground black pepper to taste 3 cups steamed cauliflower florets (see Cauliflower with Caramelized Red Onions) 2 teaspoons butter | |
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Instructions: 1. Steam cauliflower florets (12 to 15 minutes) or microwave (8 to 10 minutes) until tender but still firm. 2. Combine eggs, egg whites, cheese, and seasonings in a mixing bowl. Mix well. 3. Stir in cauliflower. Turn on broiler. 4. Put butter in an ovenproof nonstick skillet over medium-low heat until hotówhen it stops sizzling. 5. Add egg mixture and reduce heat to as low as possible. 6. When the eggs are set on the bottom, but the top is still slightly runny, put the pan under the broiler. 7. Cook about 60 to 90 seconds, rotating the pan to cook evenly. 8. When just set, be careful not to overcookóremove and slide onto a plate. 9. Let cool until warm or room temperature and cut into 4 wedges. |
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