The sweetness of the onion in this frittata along with the nuttiness of the roasted cauliflower is just divine! Great served warm with a salad but is equally delicious cold. I always think that a frittata is a great dish when you want a no fuss dish that is easy to make and tasty to eat. This dish will not disappoint.
To multi-task, cook the cauliflower and onions at the same time. I've also made this by throwing the cauliflower and onions together in a large frying pan and cooking slowly until both are golden. Although just as nice, there's something about roasting a cauliflower that gives it a nuttier taste.
I used Parmesan cheese but other cheeses would be as equally as tasty. Perhaps Feta or Cheddar?
This dish is rather a form of hunger torture as you make it though. From the smell to the caramalised onions, to the roasted cauliflower. It was nothing short of a miracle that both vegetables were added to the pan and not munched directly!
Cauliflower & Caramalized Onion Frittata
- ½ head cauliflower cut into florets
- 2 large onions peeled and thinly sliced
- ¼ cup 25g Parmesan cheese
- 6 eggs
- ¼ tspn white pepper
- ½ tspn salt
- 3 tblspns olive oil
- Preheat the oven to 220C/425F.
- Toss the cauliflower in 1 tablespoon olive oil and place on a baking tray. Season with salt and pepper.
- Roast for 15 minutes, then turn the florets over. Roast for a further 25 minutes until the cauliflower is golden.
- Whilst the cauliflower is cooking, heat 2 tablespoons of olive oil in a 8 inch frying pan on a medium heat.
- Cook for about 30-40 minutes, stirring occasionally until the onions are golden brown.
- Add the roasted cauliflower to the frying pan along with the onions.
- Beat the eggs in a bowl, season with the salt and pepper and stir in the Parmesan cheese.
- Keep the frying pan on a medium heat and pour in the egg mixture.
- Cook for about 5-7 minutes until the bottom is firm, then finish off under the grill for a further 7 minutes until the top is firm and golden.
- Eat and enjoy!
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