Is plural for frittata still frittata or frittatas? I’m afraid my site would be searched for a different reason, ha! To get me to eat vegetables my mom would often hide them in the most unexpected ways. It wasn’t that I hated them but I wouldn’t even try them to begin with, and probably just thought I’d hate them. I mean duh, they’re vegetables…Gross! But once she tricked me into having a bite, I was hooked. So it was with cauliflower when she hid it in a frittata.
Easy Cauliflower Frittata
Fast forward to now:
My taste buds for food in general have changed over the years so much that you have to hide it from me for real. You know because of the famous sea diet: I “sea” it, I eat it. I’m no longer the skinny, picky eater I once was. Funny how life works out. I love this easy cauliflower frittata because it’s delicious and reminds me of childhood.
If you have picky eaters, you can hide vegetables pretty much everywhere. Remember the whole cabbage head I hid from my husband? That was my favorite! And that other way I hid cauliflower from my granddaughter? I love this hide and seek game. What hiding place are you most proud of? Tell me in the comments, I’d love to read your ideas.
The cauliflower frittata is easy to make, low in carbs, gluten free and can be served for breakfast, brunch, lunch, or supper.
Easy Cauliflower FrittataHow to #hide #cauliflower in a #frittata from your picky eaters? #easy #delicious #allthatsjas Click To Tweet
1 small head cauliflower
¼ cup milk
Salt and freshly ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded cheddar (or mozzarella)
3 tablespoons olive oil
To garnish (optional)
Roasted tomatoes and chopped fresh chives
Clean and separate the cauliflower into florets. Bring a pot with salted water to a boil. Add cauliflower then reduce heat to medium-low, cover, and simmer until fork tender, about 5 minutes. Drain well.
Meanwhile, whisk eggs and milk together in a bowl. Season with salt, pepper, and nutmeg. Add drained cauliflower florets and using a fork, or a masher, press the cauliflower just enough to break down larger pieces. Do not mash it, unless you’re really trying to hide it. Fold in the cheese.
Preheat oven to 350 degrees Fahrenheit.
Heat the oil in a 6 or 8-inch cast iron skillet or an ovenproof nonstick skillet over medium heat. Add the cauliflower egg mixture and distribute the filling evenly. Cook until the bottom is just brown, about 5 minutes. Transfer the skillet to the oven and bake until frittata is set on top, about 10 minutes. Remove from the oven and let sit for 5 minutes to finish cooking.
Slice into wedges and serve warm.
Serving suggestion: top with a dollop of sour cream alongside salad greens.
If you like frittata, you will want to try bacon & greens frittata, because everything is better with bacon!
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