Cauliflower Frittata

I’m not going to lie to you; I was a little apprehensive while creating this cauliflower frittata. I’ve only grown to love cauliflower over the past few years, when I learned that adding spice and heat can turn a very bland vegetable into a recipe superstar. I’ve never used it in an egg dish, mostly because I didn’t think eggs and cauliflower went together.

I was wrong. Cauliflower is like potato’s lighter cousin in this dish. It’s very subtle but still adds texture and flavor. Especially when paired with the onions, it’s a power player that I would never substitute for another vegetable.

The key to this dish is cooking the cauliflower and onion low and somewhat slow. It will result in fork-tender cauliflower and soft, juicy onions that almost taste caramelized. After you’ve cooked your onion and cauliflower, you add your egg mixture, pop the skillet in the oven, and cook until the frittata is mostly set and golden brown.

If you’re not a fan of Gruyère cheese, you could always sub in another kind, but I’d recommend giving it a try. I like the way the sharp flavor of the Gruyère pairs with the more mellow cauliflower.

Also, it would probably be best to serve this frittata with a salad. I finally harvested some greens from my garden last night, so we had an extra fresh salad with dinner.

Here’s a song to get you started on your cauliflower frittata journey.

Cauliflower Frittata

Ingredients

2 Tbsp olive oil
1 medium cauliflower, finely chopped
1 large onion, thinly sliced
1/4 cup (60 ml) room temp water
Kosher salt and freshly ground black pepper to taste
9 large eggs
1/4 cup (60 ml) whole milk
4 oz Gruyère cheese, grated
1 Tbsp chopped parsley

Directions

Preheat your oven to 425 degrees F with a rack in the middle. Heat the olive oil in an oven-safe skillet (I used cast-iron) over medium-high heat. Add the cauliflower, onions, water, a generous pinch of salt, and a smaller pinch of black pepper. Stir together. Cover the skillet and cook for about 14 minutes, and then cook uncovered for two minutes if the water hasn’t evaporated yet.

In a medium bowl, whisk the eggs, milk, a pinch of salt, and a pinch of pepper. Stir in the cheese and parsley. Pour the egg mixture into the skillet with your cauliflower and onions, making sure that the eggs are evenly distributed. Place the skillet in the oven and bake for about 15 minutes, or until the frittata is mostly set and golden brown on top. Enjoy!

About Emily Wasserman

Hi! My name is Emily and I'm a writer based in St. Louis. If I was stranded on an island and could request three items of food, they would be pain au chocolat, enchiladas, and Neapolitan pizza.
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