Chef Gianni Leone
Frittata with spinach and cauliflower
For 4 persons
Boil separately 100g spinach and florets from half cauliflower
Beat 3 whole eggs adding cucurma, paprika, Parmesan and salt/pepper.
Add both vegetables to the egg mixture
In a frying pan warm some EVO and a clove of garlic. When the oil is hot enough remove garlic and add the mixture
Turn around the frittata half way and serve with your preferred garnishment