Mushroom & Cauliflower Frittata
Recipe: #33586
October 23, 2019
Categories: Breakfast, Cheese, Feta, Eggs, Cauliflower Brunch, Oven Bake, Vegetarian, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.