FETA-AND-CAULIFLOWER FRITTATA
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste. Fold in the cheese and dill.
- Heat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan. Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes. Remove from the oven, cover and set aside for 5 minutes to finish cooking.
- Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges. Sprinkle generously with more dill; serve warm or at room temperature with the salad.
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Motaleb Husain
[email protected]This frittata is so good, I could eat it for breakfast, lunch, and dinner.
Hadi Sedaqatyar
[email protected]I've never made a frittata before, but this recipe was so easy to follow. It turned out perfect!
CHAbdul Quddos
[email protected]I made this frittata for a brunch party and it was a huge hit. Everyone loved it!
Kay Blaqq
[email protected]This frittata is a great way to get your kids to eat their vegetables.
Gloria Stanley
[email protected]I'm allergic to eggs, so I made this frittata with tofu instead. It was a great egg-free alternative.
Emeldah Tshepo
[email protected]I added some chopped spinach to this frittata and it was delicious.
Ann Gothy Thelusmé
[email protected]I'm not a fan of feta cheese, so I used cheddar cheese instead. It turned out great!
Asemahle Phike
[email protected]I found this frittata to be a bit bland. I think it could have used more seasoning.
Khalid Niazi
[email protected]I'm not sure what went wrong, but my frittata turned out dry and overcooked. I think I might have cooked it for too long.
Naomi Tlanglian
[email protected]This frittata is so fluffy and flavorful. I highly recommend it.
Agwu Chibuzor
[email protected]I love the crispy edges of this frittata. It's so good!
Mohammed Osman
[email protected]I've made this frittata several times and it's always perfect. It's a great way to use up leftover cauliflower.
Attaullah Shah
[email protected]This is one of my favorite frittata recipes. It's always a crowd-pleaser.
Ainah Sarip
[email protected]I'm not a big fan of cauliflower, but I loved this frittata. The feta cheese and eggs really masked the cauliflower flavor.
Xolisile Goodness
[email protected]This frittata is so versatile. I've added different vegetables and cheeses, and it always turns out great.
Shanibah Tusiimire
[email protected]The combination of feta and cauliflower is genius! I never would have thought to put them together, but it works so well.
DINODO GAMER
[email protected]I love how easy this frittata is to make. It's perfect for a quick and healthy breakfast or lunch.
Helena Tagoe
[email protected]This frittata was a hit with my family! The feta and cauliflower made it so flavorful and satisfying. I will definitely be making this again.