Feta and Cauliflower Frittata

Adapted from Food Network Magazine

Are you starting to get the idea that I like frittata? It makes an easy dinner, can be fairly healthy depending on what you put in it and on most nights, the kids like it. Disclosure: the night I made this recently, my children didn’t touch it. One might think it was the cauliflower in the eggs? Another theory is that the Halloween candy they got into right beforehand played some role.

  • 10 large eggs
  • 1/4 cup low-fat milk
  • Pinch of cayenne pepper
  • Kosher salt
  • Black pepper
  • 1 teaspoon dried tarragon (see tips)
  • 4 oz. crumbed feta cheese
  • 1 tablespoon olive oil
  • 1/2 head cauliflower, thinly sliced
  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the eggs, milk, cayenne, 1 teaspoon salt, a dash or two of black pepper and the tarragon. Gently fold in the feta and set aside.
  • In a large oven-proof skillet, heat olive oil over medium-low heat. Add cauliflower, 1/4 teaspoon salt and a dash of pepper. Cook until just beginning to soften, about 5 minutes. Pour egg mixture evenly over cauliflower and allow to cook for about 3-4 minutes.
  • Set skillet on middle rack of the oven and bake for 15 minutes. Top will be almost set. Remove from oven and cover for another minute or two to complete cooking. Serve warm or room temperature.
  • Quick Tips
  • 1. The original recipe called for dill. I could not find dill, so I substituted with tarragon. If you have fresh dill, use about 2 tablespoons in the egg mixture then garnish with more. You may also consider trying flat-leaf parsley if you do not like dill or tarragon.
  • 2. This dish goes very nicely with a green salad. It makes a quick dinner but would also work nicely as a brunch item.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Leave a Reply

Your email address will not be published. Required fields are marked *

Want to receive updates in your inbox?