Beautiful and delicious. From Mary Ann Esposito, with my nondairy adaptations.
1/8 cup plus 2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
1 medium head cauliflower (about 2 pounds), cut into small florets
4 large eggs
1/2 cup grated soy parmesan
1/4 cup diced dried tomatoes
1/4 cup minced flat-leaf parsley
sea salt and freshly ground black pepper, to taste
In a large skillet, heat 1/8 cup olive oil. Add the onions and cook until they begin to soften. Add the cauliflower and cook, stirring, for 2 – 3 minutes. Cover the pan, lower the heat to medium-low, and cook until tender, about 8 minutes. Remove the onions and cauliflower to a dish, and set the pan aside.
In a large bowl, beat the eggs, cheese, tomatoes, and parsley together. Season with salt and pepper. Add the cauliflower mixture and blend well.
Set the skillet over medium heat, and add 1 tablespoon of the oil. Add the frittata mixture, distributing the cauliflower evenly in the pan. Cook until the frittata holds together when the skillet is shaken.
Place a large dish over the top of the skillet and invert the frittata onto the dish. Add the remaining 1 tablespoon olive oil to the skillet, slip the frittata back into the pan, and cook until lightly browned on the bottom. Turn the frittata out onto a serving plate, cut into wedges, and serve immediately. Serves 6.