Cauliflower and turmeric frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Cauliflower150 g
• Turmeric1 pinch
• Black pepperto taste
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs,

In season: October – March

Method

1. Bring a small pan of water to the boil; meanwhile cut the cauliflower into small florets of about 2 cm.
2. When the water boils, salt it, cook the florets for 5 minutes, until a fork slides in easily, and drain well.
3. Heat the oil in a non-stick frying pan over medium heat and fry the cauliflower with the turmeric for 3 minutes, until golden and evenly yellow.
4. Meanwhile beat the eggs and egg whites with the grated Grana, a pinch of salt and the pepper; pour them over the cauliflower, lower the heat, cover and cook for 6 minutes, until the top is almost set.
5. Flip the frittata using a plate and cook for 1 more minute, until golden underneath too.