Parmesan Leek and Cauliflower Frittata
green lettuce salad with radishes

Name: Parmesan Leek and Cauliflower Frittata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Leeks, large, white parts chopped; 3 stalks Green onions, chopped; 3 oz Parmesan, grated; 6 Eggs; 3 Tbsp Milk; 1/2 tsp Salt; 1/2 tsp Black pepper; 8 oz Cauliflower, preferably frozen florets; 1 1/2 Tbsp Butter; 4 Radishes, thinly sliced; 1/2 Shallots, diced; 1 1/2 Tbsp Vinegar, red or white wine; 1 1/2 tsp Mustard, Dijon; 3 Tbsp Oil, cooking; 5 oz Mixed greens, like romaine or butter lettuce mix

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

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!

Ingredients

Metric

Servings:

Parmesan Leek and Cauliflower Frittata:

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

Green Lettuce Salad with Sliced Radishes:

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

Prep

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)

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Make

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!

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