This is a rich brunch frittata; smoky cheddar and sweet roasted cauliflower make for an indulgence breakfast
Course: Breakfast, Brunch, Main dish
Author: Trish | The In Fine Balance Food Blog
1head of cauliflowerleaves trimed, washed, dried and cut into bite-sized pieces
1white oniondiced small
pinchsalt and pepper
1/2cupplain greek yogurt
7ozgrated smoked cheddar cheesereserve 1/3 cup for the top
pinchsalt and pepper
Preheat oven to 400.
Toss cauliflower with 1-2 teaspoons of olive oil and spread evenly on a rimmed cookie sheet. Sprinkle with paprika and place in a 400 degree oven to roast. About 20-25 minutes or until soft and caramelized. Remove from oven and reduce oven temperature to 375.
In a cast iron skillet (or other oven-safe fry-pan) heat a teaspoon of olive oil over medium-low heat and fry onion until soft. About 15 minutes. Do this while cauliflower is roasting to save time.
Roll sage leaves into a tight and thin cigar shape. Using a sharp knife, slice across the roll to make thin slivers of sage. Set aside.
Crack eggs into a large bowl. Add most of the cheddar cheese (reserve about 1/3 cup of the grated cheddar for the top), yogurt, Dijion, sage, salt and pepper. Whisk together until smooth. Set aside
Once cauliflower is done roasting, add cauliflower to onions in the skillet. Add remaining teaspoon of paprika and toss, over medium heat, for about 1 minute.
Add egg mixture to the skillet. Pushing the cauliflower around to ensure the egg and cheese are well distributed throughout the pan. Cook on medium heat 7-8 minutes or until eggs start to set. Cover pan with a lid if necessary to ensure the top of the eggs begin to set up.
Top with reserved cheese and place pan in the oven. Cook frittata in the oven another 10-15 minutes. Until eggs are fully set throughout and cheese is bubbly on top. Let rest 5 minutes before serving.
Substitute your favourite smoked cheese for the smoked cheddar - smoked gouda would be very nice here. Or use a good, sharp, aged cheddar.Serve hot or room temperature.Let frittata rest a least 5 minutes, 10 minutes is even better, before serving. Allowing it to cool slightly helps release the egg from the pan so it will slice cleanly.
Smoked Cheddar and Cauliflower Frittata https://www.infinebalance.com/smoked-cheddar-and-cauliflower-frittata/