I am seriously thinking about renaming my blog into C - is - for - cauliflower!! 🙂 Did you notice that every second recipe so far has included cauliflower? I hadn't realized until now that I like this vegetable so much. Well, at least now I know. And guess what? Today I have another delicious, family-friendly recipe with cauliflower - Cauliflower, Mushroom And Ricotta Frittata.
What I love even more than cauliflower are eggs. So it will come as no surprise, that the combination of cauliflower and eggs would be one of my all time favorites. I love fritattas because you can use whatever you have on hand. There are no right or wrong ingredients. You can add any vegetable you like. It is also a good dish if you have some vegetables in the fridge that need to be used ASAP.
In this version, I used cauliflower rice, button mushrooms, some onions and ricotta cheese. Other delicious combinations are:
- Pumpkin, spinach and feta
- Potato, olives and Parmesan cheese
- Zucchini, mozzarella and cherry tomatoes
But like I have already mentioned above, there are no right or wrong ingredients. However, there are some rules you need to follow to make a good frittata:
- All vegetables need to be COOKED before you add the egg mixture.
- For 8 eggs you need approximately two cups of add-ins. If you have too many vegetables, you will end up with baked vegetables and if you don't add enough, you will have an omelet.
- You HAVE TO to add some cheese. Get really creative here. Any cheese you like will work, parmesan, ricotta, cheddar, even blue cheese if you prefer. Blue cheese actually tastes great with some figs! Yum!!
- The pan is important. You will need a cast iron or a heavy-bottom, oven-proof skillet. Something like this cast iron skillet would work perfectly.
- Use a pastry brush to spread olive oil evenly to prevent the frittata from sticking to the pan.
Here is the step by step guide on how to make the perfect
Cauliflower, Mushroom And Ricotta Frittata
Cauliflower, mushroom and ricotta frittata
- 8 eggs always use organic or free-range when possible
- ⅓ cup of milk of your choice you also can use heavy cream if you prefer
- 100 g fresh ricotta
- 1 onion finely chopped
- 300 g button mushrooms sliced
- ½ cauliflower head
- 2 hand-fulls baby spinach
- 2 cloves of garlic crushed (optional)
- 2 tablespoon of extra virgin olive oil
- salt and pepper to season
- Start by preheating your oven to 200'C (400'F)
- Place cauliflower florets in the food processor and pulse until you have cauliflower "rice".
- Heat 1 tablespoon of olive oil in the large iron cast. Fry the onions and the garlic for a couple of minutes, until the onions are softened. Add cauliflower rice and fry for a couple of minutes. Season with salt and pepper. Put cauliflower rice in a bowl and set aside.
- Add 1 tablespoon of extra virgin olive oil into the pan and fry the sliced mushrooms until they become nice and golden. You might need to do it in two batches to avoid too much moisture. You need your mushrooms nice and golden, not watery and soggy.
- Place milk, eggs, salt and pepper in the bowl and whisk to combine.
- Add the cooked cauliflower to the mushrooms, add spinach and cook till spinach just becomes wilted.
- Add egg mixture to the vegetables and gently mix everything together
- Divide ricotta evenly across the frittata
- Cook everything on a stovetop for a couple of minutes, until eggs are just set on the sides.
- Transfer the skillet into the oven and bake until eggs just set, 12 to 15 minutes
- Serve immediately or put it on a cooling rack to cool.
Want even more cauliflower recipes? Click here to explore.
I love cauliflower and eggs too and that is why I had to try this recipe. 5 stars!!