Coming from a big Italian family, we love to cook and I love exploring Italian recipes, sharing them with my family and making them my own. That’s how this recipe came about. My uncle and cousins decided to give this recipe a try and after hearing their success and rave reviews, I knew I needed to try it myself. The roasted cauliflower takes on a consistency almost like potatoes in this recipe. Even though this recipe is vegetarian, it gets the seal of approval from my meat loving husband
Cauliflower Froggia
Ingredients
- 1 Head of cauliflower roasted
- 11 Eggs
- 1/2 Cup fresh basil chopped
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 3 Scallions chopped
Instructions
- Preheat your oven to 350 degrees and grease an 8x8 baking dish, stoneware works great for this
- In a large bowl, beat the eggs and add the basil, salt and pepper, set aside
- In a medium sized skillet heat the butter and olive oil and then sautee the scallions briefly
- Allow the scallions to cool and then add the butter, olive oil and scallions to the egg mixture
- Pour the mixture into your baking dish and cover with foil
- Bake in the oven 30-35 minutes, removing the foil for the final 5 minutes
- It should puff up and get slightly golden brown on top when done
- Let cool and serve
