CAULIFLOWER AND TOMATO FRITTATA WITH FETA
Cauliflower, tomatoes and feta are always a good combination. This being a winter frittata, I used canned tomatoes for the sauce, but in summer the same dish can be made with fresh tomatoes. Make sure to cook the sauce down until it is quite pasty. If it is too watery it will dilute the eggs and the texture of the frittata will be a bit watery. Even better, make the tomato sauce a day ahead and keep uncovered in the refrigerator.
Provided by Martha Rose Shulman
Categories breakfast, brunch, dinner, lunch, vegetables, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, sugar, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Remove basil sprig. Taste and adjust seasonings.
- While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.
- Beat eggs in a large bowl. Stir in salt (about 1/2 teaspoon), pepper, tomato sauce with cauliflower, feta, optional olives and herbs.
- Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, pan is ready. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.
- Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn't burn (at most, it should brown in spots and puff under the broiler). Remove from heat, shake pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or plastic spatula. Carefully slide from pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams
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MdDelowar Hossan
[email protected]I've made this frittata several times and it always turns out great. It's a keeper!
Ahmed muniir Abdiqawi
[email protected]This is one of my favorite frittata recipes. It's so easy to make and it's always delicious.
Fazlul Haque
[email protected]I made this frittata for a brunch party and it was a huge hit. Everyone loved it and they all asked for the recipe.
CHIBUZO IZUCHUKWU
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved it and they didn't even realize they were eating cauliflower.
Rowland Candy
[email protected]I'm not a fan of cauliflower, but I loved this frittata! The cauliflower was cooked perfectly and the flavors were amazing.
Sadie Shirley (Sae)
[email protected]This frittata is a great base recipe. I've added different vegetables and cheeses to it and it's always delicious.
edgar ruiz
[email protected]I followed the recipe exactly and my frittata turned out dry. I'm not sure what went wrong.
Precious Anosike
[email protected]This frittata is a little bland for my taste. I added some salt and pepper and it was much better.
Mike Dundee
[email protected]I'm not a big fan of feta cheese, so I used goat cheese instead. It was still very good.
Katsu Don
[email protected]This frittata is a great way to use up leftover vegetables. I added some chopped spinach and zucchini to mine and it was delicious.
Mijagulo Ug
[email protected]I love the simplicity of this frittata. It's made with just a few ingredients, but it's packed with flavor.
Sheli Begum
[email protected]This frittata is perfect for a light and healthy dinner. I served it with a side salad and it was a delicious meal.
Sana Panhwar
[email protected]I've made this frittata several times and it always turns out great. It's a keeper!
Ayanda Leeigh
[email protected]This frittata is a great way to get your kids to eat their vegetables. My kids loved it!
Soyed Murad
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this frittata. The cauliflower was cooked perfectly and the flavors were well-balanced.
Haroon Zaki
[email protected]This is one of my favorite frittata recipes. It's so versatile and can be made with a variety of vegetables.
ivano
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone loved it!
Ariba Nasir
[email protected]The flavors in this frittata are amazing! The cauliflower and tomatoes are a great combination, and the feta cheese adds a nice touch of richness.
Rina Boo
[email protected]I love how easy this frittata is to make. It's perfect for a quick and healthy breakfast or lunch.
Jitu Kumarkundo
[email protected]This frittata was a hit with my family! The cauliflower and tomatoes added a nice flavor and texture, and the feta cheese gave it a salty, tangy kick. I'll definitely be making this again.