Cauliflower, Spinach and Blue Cheese Frittata

This frittata recipe combines cauliflower with spinach and blue cheese that together makes a tasty and colourful lunch dish!

I love frittatas but sometimes the challenge is coming up with new fillings.   Here I have used cauliflower for the main which goes lovely with the blue cheese.  A very yummy lunch or light supper.   This is a great low carb dish too!  You could substitute the blue cheese with the cheese of your choice.

This frittata is baked in a dish in the oven which is a slight change for me.  I normally cook my frittatas in a frying pan, then finish off under the grill.  It worked out well, so I may start baking more frittatas from now on.

INGREDIENTS

½ head cauliflower, cut into small florets

3 spring onions, chopped

2 garlic cloves, peeled and chopped

100g spinach leaves

80g blue cheese

8 eggs

½ cup cream

1 tblspn olive oil

salt and pepper

METHOD

• Preheat the oven to 180C/350F degrees.
• Heat the oil in a frying pan and add the spring onion, cauliflower and garlic.  Cook on a medium heat for 5-6 minutes until the cauliflower is slighty golden.
• Add the spinach and cook for a further minute.
• Spread the mixture in a casserole/oven bowl and crumble the blue cheese over.
• Beat the eggs and cream together and season.
• Pour the egg mixture over cheese and bake for 25-30 minutes until set and golden brown.

• Eat and enjoy!