Roasted Cauliflower FrittataPosted: February 29, 2012
I am finally making the frittata that I saw on emmycooks blog. I made some changes by lightening it a bit and adding some more veg, but this was for no other reason other than preference and not wanting to bust open a single serve yogurt for this. Hers looks amazing as is!
I roasted my cauliflower the other day so this was pretty speedy.
What I Used:
1 Head Cauliflower, core removed, broken down and roasted for about 40 minutes.
Splash of Water
2.5 oz Naturally Smoked Cheese, I used a Gouda
3 Sundried Tomatoes, not packed in olive oil.
1 Leek, cleaned and sliced – mine was already chopped and in the fridge
Sea Salt, Pepper, Smoked Hot Paprika, Crushed Red Pepper, Olive Oil
What I Did:
Like I said, I already roasted my cauliflower so that was ready. Do this ahead and stick in the fridge so it is ready to go.
Whisk the eggs and season with a pinch of sea salt, pepper, crushed red pepper, and smoked red pepper. Add a splash of water to make the eggs fluffy and whisk until bubbly.
Chop the sundried tomatoes.
Shred the Cheese.
Add in the tomatoes, leeks and 3/4 of the cheese.
Oil an ovenproof pan and add the roasted cauliflower. (ignore foot!)
Pour the egg mixture over the top and spread it all out with a spatula.
Stick in a 375 degree oven for 25-30 minutes until close to set.
I roasted some asparagus and made a salad while waiting.
Timer is up.
Add the remaining cheese over the top and cook through another 10 minutes until it is springy and golden. Feel free to turn up the broiler for a minute at the end to get a cheese crust.
- guanciale frittata with mushrooms and garlic (livindolcevita.wordpress.com)
- Fresh Juice & Frittata (morecheesemorechocolate.com)
- Cauliflower Steaks (bewitchingkitchen.com)