Cauliflower Frittata with Biancolilla

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Ingredients

3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil
One small onion, thinly sliced
1 small head of cauliflower, chopped into 1" florets and stalk pieces (about 3 cups)
1/2 tsp kosher salt, divided
8 eggs
1/2 tsp freshly ground black pepper
1/2 cup freshly grated pecorino romano
1/4 cup chopped parsley, plus a little more for finishing

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Directions

Heat Biancolilla extra virgin olive oil in a 10" nonstick, cast iron, or carbon steel pan over medium heat until shimmering.
Add onion and sauté for 5 minutes, until slightly softened.
Add cauliflower and 1/4 tsp kosher salt to onions in pan, and continue sauté for 12-15 minutes, until onions are lightly caramelized and cauliflower is golden brown in spots.
Meanwhile, beat eggs until uniform with 1/4 tsp kosher salt, black pepper, parsley, and pecorino romano and preheat broiler.
When cauliflower and onions are lightly caramelized, pour egg mixture into pan over vegetables and lower heat to medium-low. cook for about 5-7 minutes until bottom is fully set.
Transfer pan under broiler and broil for 1-3 minutes until top is fully set.
Slide out of pan, let cool for a minute before slicing. Garnish with more parsley, if desired.

Recipe Note

Serve warm or room temperature.

If your pan is carbon steel or cast iron and you are skeptical of its non-stick properties, feel free to add a 1/2 TBS or so of olive oil to pan before pouring in egg mixture.

If your nonstick pan has a plastic handle, wrap it in foil so that it doesn't melt in the broiler.

Source local eggs if you can, preferably from pastured or backyard chickens, for maximum flavor and nutrition.

Choose a black peppercorn for your pepper mill with a bold flavor, we like Penzeys Special Extra Bold Tellicherry Black Peppercorns.

Cauliflower Frittata with Biancolilla

Name: Cauliflower Frittata with Biancolilla
Cuisine: Sicilian
Ingredients: 3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil; One small onion, thinly sliced; 1 small head of cauliflower, chopped into 1" florets and stalk pieces (about 3 cups); 1/2 tsp kosher salt, divided; 8 eggs; 1/2 tsp freshly ground black pepper; 1/2 cup freshly grated pecorino romano; 1/4 cup chopped parsley, plus a little more for finishing