Mushroom & Cauliflower Frittata

4-6
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (871.4 g)
  • Calories 913.3
  • Total Fat - 56.6 g
  • Saturated Fat - 19.6 g
  • Cholesterol - 1825.8 mg
  • Sodium - 1024.3 mg
  • Total Carbohydrate - 24.7 g
  • Dietary Fiber - 6.7 g
  • Sugars - 9 g
  • Protein - 75.6 g
  • Calcium - 606.9 mg
  • Iron - 10.4 mg
  • Vitamin C - 72.5 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 200°C (400°F).

Step 2

Heat the oil in a large frying pan over high heat and add the onion, garlic and mushroom, and cook for 3 minutes or until lightly golden and then set aside.

Step 3

Place the cauliflower in a food processor and pulse until it resembles rice.

Step 4

Place the eggs, milk, tarragon, parsley, salt and pepper in a large bowl, whisk to combine and then add the cauliflower and mushroom mixture and stir to combine.

Step 5

Divide between 2 x 4-cup-capacity (1-litre) 20cm baking dishes and sprinkle with the feta and cook for 20–30 minutes or until just cooked through and serve with parsley.

Step 6

Tip: You can also cook this in an 8-cup-capacity (2-litre) baking dish and cook for 35 minutes or until just cooked through.

Tips & Variations


No special items needed.

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