I am trying to only eat meat and fish once or twice a week so I'm mixing up as many vegetarian recipes as I can find or remember. This frittata is so easy to make and it's really great. You quick stir fry the veges and then pour on the eggs. I think the whole thing takes me 30 minutes. I don't like to use breadcrumbs from the store so I'll toast a piece of bread and then break it into small bites for the top. I also grate the parmesan roughly not fine. That way everything is sort of chunky with individual tastes coming through. Do make sure to use good parmesean.
3 Tbsp butter
1 Tbsp olive oil
1 small or half a large head of cauliflower cut into 1 inch florets
1 med. onion, thinly sliced
3 cloves garlic, thinly sliced, don't bother mincing
8-10 large eggs, lightly beaten
Bread-crumbs, enough to lightly cover top
Freshly grated Parmesan
Serve with good sea salt and balsamic vinegar
Preheat oven to 400 degrees.
1. In a large skillet melt 1 Tbsp butter with the olive oil and add cauliflower. Season with salt and pepper and cook for 2-3 minutes over high heat without stirring, till they start to turn brown on bottom.
After 3 minutes start stirring cooking till golden all over, about 3 more minutes. Add the onion and another tablespoon butter. Cook stirring about 3 more minutes, trying not to burn the onion. Reduce the heat to medium and add the garlic cooking for about a minute. Add the final tablespoon of butter to the pan and set aside for a minute.
2. Whisk the eggs together with 3/4 tsp salt. Pour over the cauliflower and put back on medium heat. Gently cook the frittata for 2 minutes, till the bottom is set. Then, start lifting the edges and tilting the pan so that the raw egg mixture pours underneath. Continue this till the top is just runny, about 3 minutes.
3. Lightly cover the top with your breadcrumbs and put in the oven for 3 minutes or so, till it is just set, try not to overcook, it's good a little soft. When you pull it out, add the parmesan and serve with good salt and balsamic vinegar if you like.