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MUSHROOM AND CAULIFLOWER FRITTATA Recipe

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This recipe for MUSHROOM AND CAULIFLOWER FRITTATA is from Our Family Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 TABLESPOON EXTRA VIRGIN OLIVE OIL
1 ONION, FINELY CHOPPED
4 CLOVES GARLIC, CRUSHED
300G BUTTON MUSHROOMS, THINLY SLICED
200G SMALL SWISS BROWN MUSHROOMS, THINLY SLICED
500G CAULIFLOWER FLORETS
8 EGGS
½ CUP (125ML) MILK
¼ CUP TARRAGON, FINELY CHOPPED
1 CUP FLAT-LEAF PARSLEY LEAVES, FINELY CHOPPED
SEA SALT AND CRACKED BLACK PEPPER
100G FETA, CRUMBLED
MICRO (BABY) FLAT-LEAF PARSLEY LEAVES, TO SERVE
Directions:
Directions:
Preheat oven to 200°C (400°F).
Heat the oil in a large frying pan over high heat. Add the onion, garlic and mushroom, and cook for 3 minutes or until lightly golden. Set aside.
Place the cauliflower in a food processor and pulse until it resembles rice.
Place the eggs, milk, tarragon, parsley, salt and pepper in a large bowl, whisk to combine. Add the cauliflower and mushroom mixture and stir to combine.
Divide between 2 x 4-cup-capacity (1-litre) 20cm baking dishes and sprinkle with the feta. Cook for 20–30 minutes or until just cooked through.
Serve with parsley. Serves 4–6.
Tip: You can also cook this in an 8-cup-capacity (2-litre) baking dish and cook for 35 minutes or until just cooked through.

 

 

 

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