Cauliflower frittata with paprika and hazelnuts

Name: cauliflower frittata with paprika and hazelnuts
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: baking flour 350 g; 2 onion; 2 el peanut oil; 1 el dried sage; 6 medium sized egg; 60 ml semi skimmed milk; 150 g Parmigiano Reggiano broken; 295 g grilled red peppers in a pot; 50 g unroasted hazelnuts

Cauliflower frittata with paprika, hazelnuts and Parmesan cheese.

Ingredients

Kitchen Stuff

1 quiche mold (Ø 28 cm)

Directions

Preheat the oven to 180 ˚C.
Divide the cauliflower into small florets. Cut the onions.
Heat the oil in a pan and fry the onion and sage 1 min. On medium heat. Add the cauliflower and cook for 4 minutes.
Meanwhile, grate the cheese. Beat the eggs in a large bowl with the milk and cheese. Season with pepper and salt.
Grease the quiche form. Spread the cauliflower mixture over the mold.
Drain the peppers and cut the flesh into thin strips.
Pour the egg mixture over the cauliflower and spread the pepper over it. Bake the frittata in the middle of the oven in about 25 minutes until golden brown and done.
In the meantime, heat a skillet without oil or butter and toast the hazelnuts in 2 min. Until golden brown. Allow to cool on a plate and chop coarsely.
Sprinkle the frittata with the hazelnuts and serve. Yummy! .