Roasted Frittata With Leeks, Cauliflower And Feta Cheese – a delicious recipe with Eggs, flour, baking powder, milliliters of milk, white part, cayenne pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Cook the cauliflower in a mixture of lightly salted milk and water. Add enough water to cover the cauliflower
2
Leave to cool, drain reserving the liquid, and then blend to a thick puree. Adjust the density of the puree by the adding the reserved liquid
3
Heat the oven to 180u00b0C and lay a round cake tin or tart mold with parchment paper
4
Saute the leek on butter until it softens. Season with salt and sugar while sauteing
5
In a large bowl, mix eggs, flour and baking powder
6
Add the cauliflower puree, leek, garlic, feta cheese, cayenne pepper and parsley and mix together
7
Season to taste with salt and pepper
8
Pour the mixture to the mold and bake for approximately 30 minutes
9
Serve warm or cold
367
kcal
Calories
22
g
Fat
20
g
Carbs
23
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 Eggs, well beaten, 5 tablespoons of flour, 2 teaspoons of baking powder, 200 milliliters of milk, and more.
Yes, Roasted Frittata With Leeks, Cauliflower And Feta Cheese 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.
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