Cauliflower Frittata - cooking recipe

Ingredients

2 lb. cauliflower
salt and freshly ground pepper
6 anchovy fillets in oil, chopped
6 eggs
1/4 c. extra olive oil
2 Tbsp. drained capers

Preparation

Bring a large saucepan of salted water to boil.
Remove the tough stalks of the cauliflower.
Separate the florets and cook for 10 minutes in the boiling water.
Drain and cool.
Heat the oil in a skillet or nonstick pan.
Add cauliflower, salt, pepper and anchovies and saute over medium-high heat for a few minutes. Beat the eggs in a small bowl; add the capers and salt and pepper. Pour this mixture over the cauliflower.
Cook until the frittata is golden on the bottom.
Invert onto a lid, then slide it back off the lid into the pan and cook the other side.
Transfer the frittata to a serving plate and serve immediately.