Mushroom & Cauliflower Frittata
Created by ImPat on October 23, 2019
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 30m
- Recipe #33586
Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 300 grams mushrooms (button mushrooms, thinly sliced )
- 200 grams mushrooms (small Swiss brown mushrooms, thinly sliced)
- 500 grams cauliflower florets
- 8 eggs
- 1/2 cup milk (125ml)
- 1/4 cup tarragon, finely chopped
- 1 cup flat-leaf parsley leaves, finely chopped
- Sea salt
- Cracked black pepper
- 100 grams feta cheese, crumbled
- Micro (baby) flat-leaf parsley leaves, to serve
How to Make
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Step 1: Preheat oven to 200°C (400°F).
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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.
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Step 3: Place the cauliflower in a food processor and pulse until it resembles rice.
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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.
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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.
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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.
Nutritional Facts
- 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