In a large pot, bring 3 quarts of water to a rapid boil and season with salt. Add cabbage gradually, stirring well after each addition. Bring water back to a rolling boil and cook 3–5 minutes or until cabbage is tender. Drain cabbage thoroughly in a colander then set aside. In a mixing bowl, whip eggs until frothy. Add flour and beat until smooth then set aside. In a 9-inch, nonstick skillet, add 1 tablespoon of olive oil and heat over medium heat. Add cabbage and cook 4–5 minutes, stirring constantly. Add bread crumbs and Romano cheese then season to taste using salt, pepper and granulated garlic. Stir to blend thoroughly. Slowly drizzle half of the egg mixture around the top of the cabbage and cook 1–2 minutes. The egg and cheese mixture should solidify the cabbage into a semi-firm disk. Place a plate slightly larger than the skillet up-side-down over the top of the skillet and turn over to remove cabbage disk onto the plate then set aside. Return pan to the heat and add remaining tablespoon of olive oil. Once the skillet is hot, slide the cabbage off of the plate back into the skillet with the uncooked side down. Slowly drizzle remaining egg mixture around the top of the cabbage. Shake pan back and forth to brown on bottom side. Once again, using the plate flip the cabbage out of the skillet to reverse sides and brown the other side, shaking back and forth approximately 4–5 minutes until brown. Remove frittata from the skillet and cut into equal wedges before serving.