Dinner time was rapidly approaching and my stomach was rumbling. But alas, I was feeling lazy and had nothing substantial in my fridge. I did, however, have a gorgeous head of cauliflower (who knew it came in purple?), a tiny bit of prosciutto and plenty of eggs. The last of the herbs were also begging to be used. This meal, appropriate for any hour of the day, was ready in just twenty minutes. Roast the cauliflower while you’re preparing the frittata, then lower the temperature of the oven accordingly.

For the frittata:
1/4 lb prosciutto, diced
2 cloves of garlic, minced
1 leek, scrubbed and chopped with dark green parts removed
10 medium sized eggs, beaten
1/2 cup of milk
1 cup shredded mozzarella
2 tablespoons chopped chives
Olive oil
Salt and pepper

1. Preheat oven to 300 degrees.
2. In large pan, cook chopped prosciutto until crisped and fat is rendered. Remove from pan and set aside on paper towel to drain.
3. Add tiny bit of olive oil and butter to pan and cook garlic and and leeks until completely wilted down, about 5 minutes
4. While leeks and garlic are cooking, combine beaten eggs, milk, half of the mozzarella and half of the prosciutto.
5. When leeks are totally cooked, add egg mixture to pan, making sure ingredients are distributed evenly.
6. When sides are set, add remaining mozzarella and prosciutto to top of frittata then transfer to oven.
7. Cook until top is lightly browned, about 7 minutes.

For cauliflower:
Head of cauliflower, trimmed of stem and greens, and chopped into florets
2 tablespoons of butter, melted
1 tablespoon olive oil
Plenty of sea salt
2 tablespoons chopped chives

1. Preheat oven to 400.
2. In oiled pan, toss florets with melted butter, olive oil and salt.
3. Transfer to oven and cook until edges of cauliflower have crisped, about 12 minutes.
4. Remove from oven, let cool, then sprinkle with chives.