Cauliflower, mushroom and ricotta frittata

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.

Brown button mushrooms in a bowl

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
Round cooked frittata with one cut piece

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:

  1. All vegetables need to be COOKED before you add the egg mixture.
  2. 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.
  3. 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!!
  4. 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.
  5. Use a pastry brush to spread olive oil evenly to prevent the frittata from sticking to the pan.
Frittata with rocket salad on a plate served to eat

Here is the step by step guide on how to make the perfect

Cauliflower, Mushroom And Ricotta Frittata

Round cooked frittata

Cauliflower, mushroom and ricotta frittata

Elena Elliott
Brunch, lunch, or dinner? With whatever leftovers are in your fridge? In under 30 minutes? YES, YES and YES. Frittata got your back. With this step by step recipe, you will cook a perfect frittata every time. Promised!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, brunch, dinner, lunch
Cuisine Italian


  • 8 eggs always use organic or free-range when possible
  • 1/3 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
  • 1/2 cauliflower head
  • 2 hand-fulls baby spinach
  • 2 cloves of garlic crushed (optional)
  • 2 tbsp 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 tbsp 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 tbsp 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.


Q: Can you eat your frittata the next day?
A: Yes, you can refrigerate your frittata for a couple of days and just warm it up when ready to eat, or enjoy it cold
Q: Can I freeze the frittata?
A: I don't recommend freezing the frittata. Eggs don't freeze well. They will become rubbery and watery.
Q: How do I get the frittata out of the pan?
A: You can serve the frittata straight out of the pan. Or, once it has cooled down enough to handle, you can slide it out of the pan onto a big plate or a chopping board.
Q: How do I know that my frittata is done?
A: Once the frittata is done the eggs will be set in the middle and it won't jiggle if you shake it. However make sure not to overcook it. The overcooked frittata will taste rubbery
Keyword Frittata
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