Make Ahead

Roasted frittata with leeks, cauliflower and feta cheese

December 29, 2015
0 Ratings
Photo by Rafal
  • Serves 6
Author Notes

Frittata is an Italian egg dish resembling a French omelet or quiche or a Spanish tortilla. In Italian ”frittata” means "fried" and there is some truth in it. Initially, this word was used for any fried egg dish, but over time the Italian version of an omelet was born and the name got stuck to it. There are few differences. First of all frittata always contains some additives in the form of vegetables or meat and they are always mixed with raw eggs. Secondly eggs in Frittata are very well beaten and thus lighter and very fluffy. Thirdly frittata is not folded in half like an omelet. Fourthly frittata is first fried on low heat and than cooked under a broiler. To facilitate that process, you can just bake it using both the lower and upper heater of your oven. As a matter a fact this is such a recipe. Frittata is a great and easy to prepare breakfast or a snack during the day. It also works well as an addition to a slowly cooked or roasted meat dish.

TIPS for ingredients:
1. It’s better to wash cauliflower in salted water. You will clean it more accurately
2. Do not throw the cauliflower leaves. Bake them – they are a crunchy and delicious snack
3. If you want to freeze the cauliflower, soak it first in water with lemon. Therefore, when thawing it will keep its color

1. The taste of the leek will be more delicate if you salt it, let it stand for several minutes in a sieve and then pour hot water over him. You can also pour boiling water, which also make it a little softer
2. Do not throw away the green part of the leek. They are edible and very tasty. You can cook or fry it. They require shorter processing, so do not confuse them with the white parts of the leek.

What You'll Need
  • 6 Eggs, well beaten
  • 5 tablespoons of flour
  • 2 teaspoons of baking powder
  • 200 milliliters of milk
  • 1 leek, only the white part, chopped
  • 2 teaspoons of cayenne pepper
  • 2 tablespoons of unsalted butter
  • salt, pepper and sugar
  1. Cook the cauliflower in a mixture of lightly salted milk and water. Add enough water to cover the cauliflower
  2. Leave to cool, drain reserving the liquid, and then blend to a thick puree. Adjust the density of the puree by the adding the reserved liquid
  3. Heat the oven to 180°C and lay a round cake tin or tart mold with parchment paper
  4. Sauté the leek on butter until it softens. Season with salt and sugar while sautéing
  5. In a large bowl, mix eggs, flour and baking powder
  6. Add the cauliflower puree, leek, garlic, feta cheese, cayenne pepper and parsley and mix together
  7. Season to taste with salt and pepper
  8. Pour the mixture to the mold and bake for approximately 30 minutes
  9. Serve warm or cold

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