Frittata Di Cavolfiore
(Cauliflower Omelet)
Ingredients:
3/4 of a pound (300 grams) boiled cauliflower, without stem or leaves
1/4 cup (25 grams) unsalted butter
2 large tablespoons of grated Parmigiano cheese
1 tablespoon extra virgin olive oil
6 eggs
Directions:
Mince the cauliflower and saute it in the butter and the olive oil, seasoning it with salt and pepper.
Beat the eggs with the cheese, salt them, and pour them into the pan when the cauliflower has absorbed the butter.
This frittata should be thin, so as not to require flipping; if the pan is too small, you'll be better off making two. Serves 3-4.