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Recipe

Roasted Cauliflower and Goat Cheese Frittata

Scott Phillips

Servings: 4 to 6

Roasting the cauliflower under the broiler gives it toasty, golden edges in just minutes, while the goat cheese, dill, and quickly pickled red onion add tons of flavor to this hearty frittata.

Ingredients

  • 1 small red onion, halved and thinly sliced lengthwise
  • 2 Tbs. distilled white vinegar
  • Kosher salt
  • 2 cups 1-inch cauliflower florets (about 1/2 small head)
  • 2 Tbs. plus 2 tsp. extra-virgin olive oil
  • Freshly ground black pepper
  • 8 large eggs
  • 2 Tbs. chopped fresh dill
  • 1/2 tsp. whole-grain mustard
  • 2 Tbs. unsalted butter
  • 6 oz. fresh goat cheese, crumbled (1-1/2 cups)

Nutritional Information

      Calories (kcal) : 280
      Fat Calories (kcal): 200
      Fat (g): 22
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 270
      Sodium (mg): 500
      Carbohydrates (g): 7
      Fiber (g): 1
      Protein (g): 14

Preparation

  • Position a rack about 6 inches from the broiler and heat the broiler on high.
  • Combine the onion, vinegar, and 1/2 tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.
  • Meanwhile, on a large rimmed baking sheet, toss the cauliflower with 2 tsp. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.
  • Reposition the rack in the center of the oven and set the oven to 400°F.
  • Whisk the eggs, dill, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper in a medium bowl.
  • Heat the remaining 2 Tbs. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the goat cheese on top and bake until the eggs are set in the center, about 10 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Reviews

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Reviews

  • cozette | 01/16/2017

    Delicious, quick and easy. I made it with Romanesco. This is going in my favorites folder!

  • grlup | 11/05/2016

    Excellent! The combination of pickled onion and roasted cauliflower really works. Will definitely be adding this to the dinner rotation!

  • SeeBeth | 01/27/2015

    Excellent. In fact, best frittata I have ever had. Whod'da thunk cauliflower could be so flavorful. I had no fresh dill (this was made during the "storm-of-the-century" that never was) so I used 1/2 tsp dried. Our family was in agreement that we could reduce goat cheese to 4 or maybe 5ounces. Make it and enjoy! You won't be sorry.

  • Zeigler | 03/14/2014

    The flavors in this frittata are delicious. My only issue is the cooking method/time sited in the recipe. I've cooked this twice, and both times the eggs remained VERY runny and uncooked. This last time, I kept it in the oven for over 20 minutes. And I still had to scoop it out like scrambled eggs and finish the cooking in the microwave. Even though the recipe did not say so, I wonder if I need to cook it a good bit on the stove top before finishing it off in the oven.

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