Cauliflower and pancetta frittata using leftovers

Some of a large cooked cauliflower remained, so I made a delicious frittata. Leftover recipes are judged by eye without worrying too much about weighing.
INGREDIENTS
Half a boiled cauliflower
4 eggs
100 g diced pancetta
4 tablespoons grated Parmigiano
Extra virgin olive oil
Salt
Pepper
I brown pancetta in a little hot oil in a non-stick pan.I roughly mash cauliflower with a fork.I add it to pancetta with salt and pepper.I break eggs into a bowl.I beat with a fork and add Parmigiano.I mix well.I add cauliflower. I mix and add a little salt.I heat oil well in a non-stick pan and add the mixture.I cook well on one side, then carefully turn using a lid.I cook gently until done inside too. Delicious, flavoursome and easy; a piece of cheese makes supper complete.