Olio Taibi
Sicilian
Entree
Lightly caramelized onion and cauliflower lend sweetness to this frittata which uses our Biancolilla to enhance the green freshness of parsley.
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
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.
A classic Sicilian frittata for a light vegetarian meal.
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