In the original Tuscan version, significantly more olive oil is used, along with a generous handful of Parmesan and chopped boiled eggs. None of this would be out of place in the dish. However, the beauty of homemade recipes is that they can easily be adjusted to your own taste. For example, in southern Italy, leftover pasta is often added to frittatas, while in the central regions, potatoes and meat are common additions.
Obviously, even in this recipe, you can substitute cauliflower with broccoli, leeks, or other vegetables. But just in case, here are another dozen ideas for frittata:
- young peas + mint
- corn + sweet pepper
- leeks + summer squash/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, a frittata is a simple Italian omelette made with beaten eggs and various fillings. Frittatas are typically prepared using two methods: cooking the filling in a pan and then pouring in the eggs, or baking it in the oven. You can also combine the two methods.
- ½ head of cauliflower
- ½ sweet onion bulb or a few shoots of young onions
- olive oil
- freshly ground black pepper (or a mix of red, white, and green peppercorns)
- 7 eggs
Preheat the oven to 175°C. Divide the cauliflower into florets and boil in salted water for 5–10 minutes. Grease a baking dish generously with olive oil. Layer the chopped onions at the bottom, then spread the boiled cauliflower on top.
In a bowl, beat the eggs thoroughly with a pinch of salt and pepper. Feel free to add more seasoning, especially if you're using freshly ground pepper for its fragrant aroma. For a lighter, airy frittata, beat the egg yolks and whites separately (whipping the whites until stiff peaks form) before folding them together. If you prefer a creamier texture, add a little milk or yogurt to the egg mixture.
Pour the egg mixture over the cauliflower and bake for 40–45 minutes. This frittata can be served hot or cold and keeps well for several days.
Preheat the oven to 175°C. Divide the cauliflower into florets and boil in salted water for 5–10 minutes. Grease a baking dish generously with olive oil. Layer the chopped onions at the bottom, then spread the boiled cauliflower on top.
In a bowl, beat the eggs thoroughly with a pinch of salt and pepper. Feel free to add more seasoning, especially if you're using freshly ground pepper for its fragrant aroma. For a lighter, airy frittata, beat the egg yolks and whites separately (whipping the whites until stiff peaks form) before folding them together. If you prefer a creamier texture, add a little milk or yogurt to the egg mixture.
Pour the egg mixture over the cauliflower and bake for 40–45 minutes. This frittata can be served hot or cold and keeps well for several days.
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