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Spring frittata with purple cauliflower and green beans

I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it.

We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And yes, it seems the color of the cauliflower bled slightly onto the egg.

About the quantities: I didn’t actually measure, but if I had to guess, I’d say I used about 100 grams each of cauliflower and green beans, and a few tablespoons of chopped herbs.

For one big frittata:

1 small onion, diced
a handful of fresh green beans, ends removed and chopped into short segments
a handful of purple cauliflower florets
4 eggs
several chive stalks, chopped
small bunch of parsley, chopped
salt
pepper
olive oil

Fry the onion in a frying pan on a low flame, until they become translucent. Add the green beans, and once they become slightly greener, add the cauliflower.

In a bowl, beat the eggs and add the salt, pepper, chives and parsley (setting some aside for a garnish). Pour on top of the vegetables, and cover the pan with a lid.

Let cook on a low flame until the egg is solid on top. Lift onto a plate with a very large spatula.

Serve, sprinkled with the leftover parsley.

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