Cauliflower Frittata with carrots

Name: Cauliflower Frittata with carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: italian
Ingredients: 8 piece eggs; 20 ml olive oil; 30 g halal-certified hard cheese made with microbial coagulant; 3 g salt; 1 g black pepper; 100 ml water; 450 g cauliflower; 120 g carrots

Cauliflower Frittata with carrots. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

8 piece eggs
20 ml olive oil
30 g halal-certified hard cheese made with microbial coagulant
3 g salt
1 g black pepper
100 ml water
450 g cauliflower
120 g carrots

Peel carrots and dice to 1 cm. Slice the main vegetables and chop the variation vegetables finely. Heat oven to 180 °C.
Cook all vegetables in oil and water in a covered oven-safe pan for 10–12 minutes, until fully tender. Remove the lid and evaporate remaining water.
Beat eggs, cheese, salt and pepper. Pour over vegetables and cook gently for 3 minutes without stirring.
Transfer the pan to the oven for 10–15 minutes, until the centre is set and reaches 71 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Ensahequ — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Frittata_di_patate.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Potato frittata illustration; this formula uses cauliflower and other vegetables instead of potato.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Cauliflower Frittata.