Baked Cauliflower Frittata Recipe
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!
Servings: 6 people
Calories: 195kcal
Ingredients
- 8 eggs organic or free-range when possible
- 1/3 cup of milk of your choice you also can use heavy cream if you prefer
- 100 grams fresh ricotta
- 1 onion finely chopped
- 300 grams button mushrooms sliced
- 1/2 cauliflower head
- 1 cup baby spinach
- 2 cloves of garlic crushed (optional)
- 2 tablespoons of extra virgin olive oil
- salt and pepper to season
Instructions
- 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.
Notes
- Storage: You can refrigerate your frittata for a couple of days and just warm it up when ready to eat, or enjoy it cold.
- Freezing: Frittatas are best enjoyed fresh. Eggs tend to become rubbery and watery when frozen and thawed.
- Serving: Serve straight from the pan, or slide the frittata onto a plate or board once it's cooled slightly.
- Doneness: The frittata is done when the eggs are set in the middle and don't jiggle when you shake the pan. Avoid overcooking, or it will become rubbery.
Nutrition
Calories: 195kcal | Carbohydrates: 8g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 228mg | Sodium: 124mg | Potassium: 480mg | Fiber: 2g | Sugar: 4g | Vitamin A: 882IU | Vitamin C: 27mg | Calcium: 107mg | Iron: 2mg
