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Prep time
15 minutes
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Cook time
25 minutes
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Serves
4-6
Author Notes
Is plural for frittata still frittata or frittatas? I’m afraid my site would be searched for a different reason, ha! To get me to eat vegetables my mom would often hide them in the most unexpected ways. It wasn’t that I hated them but I wouldn’t even try them to begin with, and probably just thought I’d hate them. I mean duh, they’re vegetables…Gross! But once she tricked me into having a bite, I was hooked. So it was with cauliflower when she hid it in a frittata. —Jas
Ingredients
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1
small cauliflower head
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4
eggs
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salt and freshly ground black pepper
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1/4 teaspoon
ground nutmeg
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1 cup
shredded cheddar or mozzarella
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3 tablespoons
olive oil
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Optional: roasted tomatoes and fresh chives to garnish
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1/4 cup
milk
Directions
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Clean and separate the cauliflower into florets. Bring a pot with salted water to a boil. Add cauliflower then reduce heat to medium-low, cover, and simmer until fork tender, about 5 minutes. Drain well.
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Meanwhile, whisk eggs and milk together in a bowl. Season with salt, pepper, and nutmeg. Add drained cauliflower florets and using a fork, or a masher, press the cauliflower just enough to break down larger pieces. Do not mash it, unless you're really trying to hide it. Fold in the cheese.
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Preheat oven to 350 degrees Fahrenheit.
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Heat the oil in a 6 or 8-inch cast iron skillet or an ovenproof nonstick skillet over medium heat. Add the cauliflower egg mixture and distribute the filling evenly. Cook until the bottom is just brown, about 5 minutes. Transfer the skillet to the oven and bake until frittata is set on top, about 10 minutes. Remove from the oven and let sit for 5 minutes to finish cooking.
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Slice into wedges and serve warm.
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