Parmesan Leek and Cauliflower Frittata
and green lettuce salad with radishes

Name: Parmesan Leek and Cauliflower Frittata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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; 2 Leeks, large, white parts chopped; 3 stalks Green onions, chopped; 3 oz Cheese, parmesan, grated; 6 Eggs; 3 Tbsp Milk; 1/2 tsp Salt; 1/2 tsp Black pepper; 8 oz Cauliflower, frozen florets, chopped (sub fresh cauliflower); 1 1/2 Tbsp Butter; 1/4 cup Sour cream

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Frittatas always get great reviews for being easy, healthy and great for weeknight dinners. This combination was previously featured in April 2015 and 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:

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

Parmesan Leek and Cauliflower Frittata:

Leeks, large - 2 , white parts chopped
Green onions - 3 stalks , chopped
Cheese, parmesan - 3 oz , grated
Eggs - 6
Milk - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Cauliflower, frozen florets - 8 oz , chopped (sub fresh cauliflower)
Butter - 1 1/2 Tbsp
Sour cream - 1/4 cup

Prep

Leeks / Green onions / Radishes / Cheese - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Eggs - Beat eggs with milk, salt and pepper. Fold in cheese.
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, mustard and cooking oil. Season to taste with some salt and pepper. (Can be done up to 4 days ahead)
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.

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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 butter. Saute until softened, ~3 minutes.
Next add cauliflower and saute until thawed (or another 3 minutes if using fresh).
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.
Serve frittata slices with sour cream on top. Enjoy salad on the side!

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