Monday, July 14, 2008

Grated Cauliflower Frittata

Yeah, you heard that right, and it's gonna be a spicy Mediterranean affair.


12 eggs

1 cauliflower (grated with a grater)
1 large red onion (diced fine)
veggies (grated carrots, peas, slivered beans)

1 tbsp harissa

1/2 cup grated parmiagiano-reggiano

1/4 cup flat parsley (chopped)

sea salt
black pepper

olive oil


Fry the onions. Then the harissa. After you stop sneezing, fry the veggies.

Finally the cauliflower but really quickly because the brassica family will stink otherwise.

Let it all cool.

Meanwhile, beat the eggs, salt, pepper, parm in a bowl. Add the above mixture after it is cool.

Y'all know how to make a frittata, right? If not, haul your ass down to the archives and do some homework.


Reva said...

Sir, I dont have the luxury of cooking for 45 min, can we have a section on 20 minute recipes! Everytime i see an onion on the ingredients list, i have to skip the post because you want me to keep it on low heat for 25 min with the other stuff in the recipe:(

ShockingSchadenfreude said...

This is an art-form (or at least a craft.)

If you want "20-minute cooking for dummies" go hit Rachael Ray or the Indian-equivalent thereof, Sanjeev Kapoor.

The CC is here to educate not to prostitute knowledge.

macavity said...

No bambaiyya should speak about dedicating 45mins to cooking. The maid shops, chops, cleans... and you still don't have time? Uff...

ShockingSchadenfreude said...


You can always parallelize. You chop the rest of the vegetables while the onion is frying languidly at a low heat. How hard can that be?

You do need to keep various steps of multiple recipes, and their stages in your head but as they say about getting to Carnegie Hall, it's "practice, practice, practice".