CookEat Recipe
Thin Cauliflower Frittata
Finely chopped cooked cauliflower in a thin frittata with butter and Parmesan, cooked without turning.
Method
Steps
Step 1
Gather the ingredients: 300 g already boiled cauliflower, drained, with leaves and central stalk removed; 60 g butter; 1 tablespoon olive oil; 6 eggs; 2 generously heaped tablespoons grated Parmesan; Salt and black pepper to taste.
Step 2
Finely chop the already cooked, well-drained cauliflower. The 300 g is the weight after boiling and removing the leaves and central stalk.
Step 3
Heat the butter and olive oil in a large nonstick frying pan, about 28–30 cm across. Add the cauliflower, salt and pepper. Cook gently, stirring, until the cauliflower has taken up the fat and excess moisture has evaporated.
Step 4
Stir the eggs briefly with the Parmesan and a little salt. Pour over the cauliflower in a thin layer. If the pan is small, divide all the cauliflower mixture and egg mixture into two batches to make two thin frittatas.
Step 5
Cook over low heat without turning, until the egg is fully set and the centre reaches 74°C. Cover briefly if necessary to finish the top while keeping the bottom from burning. Loosen the edges and slide onto a plate, then serve promptly.
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