Frittata di Cavolfiore e Pecorino (Cauliflower and Pecorino Frittata)
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Ingredients
- 350 g cauliflower florets
- 1 garlic cloves
- 7 large eggs
- 50 g pecorino romano, grated
- 1 tbsp flat-leaf parsley, chopped
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 333 kcal
- Protein
- 20.2 g
- Carbohydrate
- 4.1 g
- of which sugars
- 2.3 g
- Fat
- 25.8 g
- of which saturates
- 7.5 g
- Fibre
- 1.8 g
- Salt
- 0.99 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the cauliflower florets in boiling water for 6 minutes until just tender, then drain well.
- 2
Heat half the olive oil in a 24cm non-stick frying pan and fry the garlic for 1 minute, then add the cauliflower and cook for 5 minutes, lightly crushing some florets.
- 3
Beat the eggs with the pecorino, parsley and black pepper, then pour over the cauliflower.
- 4
Cook over low heat for 8 minutes until set around the edges, then finish under a hot grill for 3-4 minutes until golden.
- 5
Rest briefly, then cut into wedges to serve.
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