Ricotta, Leek, and Cauliflower Frittatawith apple and pecan salad
- Leeks - 2, white parts chopped
- Cauliflower, frozen florets - 8 oz (sub fresh)
- Eggs - 6
- Milk - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Butter - 2 Tbsp
- Cheese, ricotta - 1/2 cup
- Vinegar, apple cider - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Honey - 1 tsp
- Oil, olive - 2 1/2 Tbsp
- Apples - 1, sliced
- Mixed greens - 5 oz
- Pecans - 1/4 cup
- Make vinaigrette - (If prepping right before cooking, get oven heating before continuing with prep.) Whisk together vinegar, mustard, and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
- Leeks - Chop leeks. (Can be done up to 5 days ahead)
- Cauliflower - If using frozen, defrost in the microwave. If using fresh, chop into bite-sized pieces, place into a microwave-safe container, cover with a damp paper towel, and microwave until tender, 2 to 4 minutes
- Eggs - Whisk eggs with milk, salt, and pepper.
- Heat oven to 425F / 218C.
- Heat a 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Melt butter in skillet and then add leeks with a pinch of salt. Saute until softened, ~3 minutes.
- Add cauliflower and saute for 1 minute to warm through.
- Pour in eggs and stir until ingredients are all mixed through. Use a spoon to drop ricotta cheese over the top of the frittata.
- Transfer frittata to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
- While frittata cooks, slice apples.
- Just before serving toss apples, mixed greens, and pecans with vinaigrette until dressed to your liking.
- Slice frittata and serve with salad on the side. Enjoy!
This meal has 29 reviews
This is my favorite type of meal, easy to make, rave reviews! I have made it 3 times.
In response to some other reviews about a lack of flavor, I added a good bit of garlic with the leeks, and some parmesan on top. I also added two extra eggs to balance out the amount of veggies. That seemed to do the trick for me at least, and this was tasty
I added parmesan and shredded cheese to the ricotta, italian herbs to the eggs, garlic with the leek, cooked for 10min in oven and it was perfect :D
Definitely a solid option - flavors didn’t really jump out but it was a good meal!
Easy, light and tasty (I added some adobo per another person's comments). Steamed the cauliflower in my rice cooker since I don't have a microwave. I baked it at 375 for about 15 mins. Made for breakfast without the salad, with the salad would be perfect for a brunch.
Was fine but nothing to write home about. I followed the recipe exactly and found the frittata a bit bland, but edible. The salad was nice but could have used a goat cheese or something similar.