Frittata with feta and cauliflower

Votes: 1

How to Make - Feta and Cauliflower Frittata

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 197, total fat 15 G., saturated fats 5 G., proteins 12 G., carbohydrates 6 G., fiber 2 G., cholesterol 246 mg, sodium 408 mg, sugar 3 G.

This vegetarian frittata is perfect for breakfast or a light dinner. Greek feta and dill give it a pleasantly refreshing, tart flavor, while cauliflower adds fiber and makes the delicate omelet more filling and nutritious. This frittata is delicious both warm and cold. Pair it with a light green salad in a tart vinaigrette.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

10 large eggs
1/4 cup milk
A pinch of cayenne pepper
110 g feta, crumbled
2 tbsp chopped fresh dill + extra for sprinkling
3 tablespoons extra-virgin olive oil
Half a head of cauliflower, thinly sliced (about 5 cups)
6 cups mixed salad greens (about 140 g)
1 teaspoon white wine vinegar

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 175°C.
In a bowl, combine eggs, milk, and cayenne pepper, add 1 teaspoon coarse salt and freshly ground black pepper to taste. Add cheese and dill.

In a 6- to 8-inch ovenproof nonstick skillet, heat 1 tablespoon olive oil over medium-low heat, swirling to coat the bottom of the pan. Add the cauliflower, 1/4 teaspoon coarse salt, and black pepper to taste; cook until crisp-tender, about 5 minutes.
Pour the egg mixture into the skillet and gently fold with a silicone spatula to distribute evenly. Cook until the bottom is set but not browned, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes.
Remove from oven, cover and let the frittata rest for 5 minutes until cooked through.
Season the salad greens with salt and pepper and toss with the remaining 2 tablespoons of olive oil and vinegar. Transfer the frittata to a cutting board and cut into wedges. Sprinkle generously with dill. Serve the frittata warm or at room temperature with a salad.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Food Network - recipes / Italian cuisine

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