large pot with lid
large mixing bowl
1 small cauliflower cut into florets and half florets
2 tablespoons olive oil or butter or other oil
2 onions chopped
1 jalapeno pepper seeded
1/2 cup grated parmesan or asiago cheese
1/2 cup grated gruyere or cheddar
salt and pepper
I like to arrange the cauliflower in the baking dish before I begin to be sure that the pieces are not so big that they will not be covered by egg mixture.
Saute the jalapeno pepper and onions in the skillet with the oil and a bit of salt until the onion begins to brown slightly. Remove from heat.
Steam the cauliflower until it is just soft (start with cold water and turn off heat 3-5 minutes after steam appears). Uncover and remove from heat.
Beat eggs with a bit of salt and a splash of water. Add the grated cheese and onion mixture. Combine thoroughly. Place steamed cauliflower in the baking dish and pour egg mixture over, stirring to mix all together.
Bake at 325 for 45-60 minutes, or until center of frittata is firm to the touch. The corners will cook first and will be darker than the center – this is normal.
Variations: substitute 3 sliced potatoes for cauliflower; substitute 3 cups cooked leftovers for cauliflower; add 1 tablespoon fresh marjoram or tarragon or thyme or oregano, or 1/2 tablespoon dried herbs.