mushroom and cauliflower frittata

  • 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
  1. Preheat oven to 200°C (400°F). 
  2. 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.
  3. Place the cauliflower in a food processor and pulse until it resembles rice. 
  4. 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. 
  5. 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.
  6. 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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