As promised, here’s another savory frittata recipe sure to fill your tummy with nommy goodness!
When it comes to veggies, I feel like cauliflower sometimes gets the short end of the stick. We hear a lot about the health benefits of spinach, broccoli, and tomatoes (which are wonderful, of course)…but you never hear much about cauliflower.
The truth is, cauliflower is a worthy contender in the veggie competition. In fact, it’s a powerhouse when it comes to vitamin C — just one cup of raw cauliflower provides about 86% of the recommended daily dose! It’s also a great source of vitamin K, vitamin B5, potassium, manganese, and fiber.
Oh, and most importantly, it’s yummy!
So, if you’re searching for a nom-worthy way to get your cauliflower fix, you’ve come to the right place.
Frittata with Cauliflower and Sun-dried Tomatoes
(Serves 4 to 6)
- 1 to 1 1/2 cups of cooked whole grain penne pasta (this is a great way to use leftovers)
- 1/2 cup nonfat cottage cheese
- 1 to 2 T extra virgin olive oil
- 2 cloves garlic, peeled and finely chopped
- 1 medium red onion, chopped (I prefer to slice mine into eighths, but feel free to do your thing!)
- 8 oz. mushrooms, sliced
- 1 head cauliflower
- Balsamic vinegar, according to taste
- 1/3 cup kalamata olives, pitted and chopped
- 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
- 5 eggs
- 1/2 cup Greek yogurt
- 3 to 4 tsp of your favorite dried Italian spices (oregano, basil, etc.)
- Sea salt, according to taste
- 1-2 oz. shredded Italian Cheese blend
Preheat the oven to 375 degrees F.
Coat a 9-inch pie pan with nonstick cooking spray. Spread the pasta evenly on the bottom of the pan.
Scatter the cottage cheese evenly on top of the noodles.
Heat 1 to 2 tablespoons of extra virgin olive oil in a large wok or skillet over medium-high heat. Add the garlic and stir for about 30 seconds until golden. Add the onion and cauliflower and sauté until the veggies are almost tender.
Add the mushrooms to the mixture and sprinkle a few tablespoons of balsamic vinegar over everything. Sauté until the veggies are tender.
Stir in the kalamata olives and sun-dried tomatoes. Remove the pan from the heat.
Pour the veggie mixture evenly overtop the noodles.
Meanwhile, whisk together the eggs and Greek yogurt in a large bowl. Add in several teaspoons of your favorite Italian seasonings and a pinch or two of sea salt. Whisk until everything is well blended.
Pour the egg mixture into the pie pan. Use a fork to gently lift up and around the sides of the pan to allow the egg mixture to seep in around the veggies and noodles.
Sprinkle the parmesan evenly on top. Bake for 35 to 40 minutes, or just until the frittata is set and golden brown.
Remove from the oven and allow the frittata to cool for about 10 minutes; this makes it much easier to slice and serve.
Like all frittatas, this is equally delicious warm or at room temperature, and can be enjoyed at breakfast, lunch, dinner, or…anytime!
What are you waiting for? Dig in!