Frittata with cauliflower, Turmeric, spinach and parmesan.

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

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