Feta-and-Cauliflower Frittata Recipe

Name: Feta-and-Cauliflower Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large eggs; 1/4 cup milk; Pinch of cayenne pepper; Kosher salt and freshly ground pepper; 4 ounces feta cheese, crumbled; 2 tablespoons chopped fresh dill, plus more for garnish; 3 tablespoons extra-virgin olive oil; 1/2 head cauliflower, thinly sliced (about 5 cups); 6 cups mixed salad greens (about 5 ounces); 1 teaspoon white wine vinegar

Servings: persons

10 large eggs
1/4 cup milk
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh dill, plus more for garnish
3 tablespoons extra-virgin olive oil
1/2 head cauliflower, thinly sliced (about 5 cups)
6 cups mixed salad greens (about 5 ounces)
1 teaspoon white wine vinegar

1
Position a rack in the center of the oven and preheat to 350 degrees.
2
Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste.
3
Fold in the cheese and dill.
4
Heat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan.
5
Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes.
6
Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling.
7
Cook until the bottom is just set but not brown, about 4 minutes.
8
Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes.
9
Remove from the oven, cover and set aside for 5 minutes to finish cooking.
10
Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar.
11
Slide the frittata onto a cutting board and slice into wedges.
12
Sprinkle generously with more dill; serve warm or at room temperature with the salad.
13
Photograph by Antonis Achilleos

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 large eggs, 1/4 cup milk, Pinch of cayenne pepper, Kosher salt and freshly ground pepper, and more.

Yes, Feta-and-Cauliflower Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Feta-and-Cauliflower Frittata

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