Parmesan Leek and Cauliflower Frittatagreen lettuce salad with radishes
We know you all love frittatas, so we'll just keep coming up with delicious combos. This one combines the flavors of sweet leeks, cauliflower, and umami parmesan.
Smarts: Use frozen cauliflower for an easy shortcut - it's already prepped and cooked!
- Leeks, large - 2, white parts chopped
- Green onions - 3 stalks, chopped
- Parmesan - 3 oz, grated
- Eggs - 6
- Milk - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Cauliflower, preferably frozen florets - 8 oz
- Butter - 1 1/2 Tbsp
- Radishes - 4, thinly sliced
- Shallots - 1/2, diced
- Vinegar, red or white wine - 1 1/2 Tbsp
- Mustard, Dijon - 1 1/2 tsp
- Oil, cooking - 3 Tbsp
- Mixed greens, like romaine or butter lettuce mix - 5 oz
- Leeks / Green onions / Radishes (for salad) / Parmesan - Prep as directed. (Can be done up to 4 days ahead)
- Eggs - Beat eggs with milk, salt, and pepper, and fold in parmesan.
- Cauliflower - If not using frozen cauliflower, chop into bite-sized pieces. Place into a microwave-safe container, cover with a damp paper towel, and microwave for 1.5 minutes.
- Make vinaigrette - If prepping right before cooking, skip to make steps and get frittata in the oven before coming back to this prep step. Dice shallots and whisk shallots with vinegar, Dijon mustard, and cooking oil. Season to taste with salt and pepper. (Can be done up to 4 days ahead)
- Heat oven to 425F / 218C.
- Heat a 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Add butter and then leeks and green onions with a sprinkle of salt to melted heated butter. Saute until softened, ~3 minutes.
- Next add cauliflower and saute until thawed (or another 3 minutes if using fresh cauli).
- Pour in eggs. Stir until ingredients are all mixed through and then transfer to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
- When frittata is done, toss vinaigrette with greens and radishes. Enjoy frittata slices with salad on the side!
This meal has 38 reviews
That was really good! First bite tasted like I was in a local French cafe. I used aged Parmesan and that had huge flavor. Also, I used fresh cauliflower and just added water to the skillet and put the lid on to cook it. I'll definitely be making this again. Can't wait to have leftovers for breakfast.
Frittata was great, very easy and tasty. Used fresh cauliflower right into the pan after the leeks and onions and it was perfect. The salad dressing recipe is overly complex for this dish - would suggest a simple oil, vinegar, mustard combo to cut down on the chopping.
3 stars with the addition of a jalepeno pepper and fresh pico de gallo to eat with it. The kids and my husband enjoyed this recipe.
Halving the recipe does not go well.
Bland frittata, but sriracha added some kick. Was pretty good, but a basic frittata recipe.