In the original Tuscan version, times more olive oil, a good handful of Parmesan plus chopped boiled eggs. All this will not be superfluous. But homemade recipes are good because they can be easily adjusted for yourself. For example, in the south of Italy, they can add leftover pasta to the frittata, and in the central part - potatoes and meat.
Obviously, even in this recipe, instead of cauliflower, you can add broccoli, leeks, etc. But just in case - another dozen ideas for frittata:
- young peas + mint
- corn + sweet pepper
- leeks + zucchin/zucchini
- onion + potato + lemon zest + thyme
- tomatoes + cheese
- basil + asparagus
- pumpkin + feta
- smoked salmon + dill
- bacon + mushrooms + herbs
- green onion + young garlic + mushrooms
In fact, frittata is a simple Italian omelette, beaten eggs with fillings. Fritters are prepared, preferably, by two methods: fry the filling filled with eggs in a pan or bake in the oven. Or combine.
- ½ head of cauliflower
- ½ sweet bulb or a few shoots of young onions
- olive oil
- freshly ground black pepper (or a mix of red, white and green)
- 7 eggs
Preheat the oven to 175C. Divide the cabbage into inflorescences and boil in boiling water for 5-10 minutes. Grease the baking dish well with olive oil. Put chopped onions, boiled cabbage on top. Beat the eggs thoroughly with a pinch of salt and pepper. You can add more, especially if you use freshly ground, it is very fragrant.
If you beat the yolks separately from the proteins (proteins thoroughly to the peaks from the foam) and then mix, you get an airy frittata. If you add a little milk or yogurt - more “wet”.
Pour the cabbage with eggs and bake for 40-45 minutes. Can be served both hot and cold. Frittata keeps well for several days.
Preheat the oven to 175C. Divide the cabbage into inflorescences and boil in boiling water for 5-10 minutes. Grease the baking dish well with olive oil. Put chopped onions, boiled cabbage on top. Beat the eggs thoroughly with a pinch of salt and pepper. You can add more, especially if you use freshly ground, it is very fragrant.
If you beat the yolks separately from the proteins (proteins thoroughly to the peaks from the foam) and then mix, you get an airy frittata. If you add a little milk or yogurt - more “wet”.
Pour the cabbage with eggs and bake for 40-45 minutes. Can be served both hot and cold. Frittata keeps well for several days.
