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Cauliflower, mushroom and ricotta frittata

Round cooked frittata
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★★★★★

5 from 1 reviews

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!

Ingredients

Scale

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

Instructions

  1. Start by preheating your oven to 200'C (400'F)
  2. Place cauliflower florets in the food processor and pulse until you have cauliflower "rice".
  3. 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.
  4. 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.
  5. Place milk, eggs, salt and pepper in the bowl and whisk to combine.
  6. Add the cooked cauliflower to the mushrooms, add spinach and cook till spinach just becomes wilted. 
  7. Add egg mixture to the vegetables and gently mix everything together
  8. Divide ricotta evenly across the frittata
  9. Cook everything on a stovetop for a couple of minutes, until eggs are just set on the sides.
  10. Transfer the skillet into the oven and bake until eggs just set, 12 to 15 minutes
  11. Serve immediately or put it on a cooling rack to cool.

Notes

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

Nutrition

Keywords: Frittata, brunch, lunch, dinner, cauliflower, eggs

Find it online: https://aisforappleau.com/cauliflower-mushroom-and-ricotta-frittata/