Do you ever look in the fridge and realize that there are a bunch of eggs in there that need to eaten, but you’re just not sure what to cook them with? When I buy eggs for a baking project, I’m often left with a good number of them that need a recipe. We are not big egg-eaters in the morning, so when I found a recipe for a “smokey frittata” in one of my favorite cookbooks (Plenty), I got pretty excited. Not only would it take care of our remaining eggs, it would make good use of the member of the Brassica genus that was also in our fridge and in need of eating. Can you guess what it was?
Cauliflower! A quick fun fact about cauliflower and other members of the brassica genus (like brussel sprouts, cabbage, and kale): eating lots of them (in particular broccoli and cauliflower) has been associated with lower risks of prostate cancer and other types of cancer.
Another benefit of this recipe is its use of smoked mozzarella cheese and smoked paprika – we love smokey flavors, so naturally we are big fans of both of these ingredients. So this recipe is pretty amazing because it combines some great tastes with some ingredients that often need a tasty home! While it packs a punch of cholesterol so you don’t want to have it too often, it’s a great and filling vegetarian entrée to serve any night of the week!
Smokey Frittata with Cauliflower
Adapted from Plenty
- 1 small cauliflower, cut into to small florets
- 6 eggs
- 3 tablespoons almond milk (or another kind of milk)
- 2 tablespoons Dijon mustard
- 2 teaspoons smoked paprika
- 3 green onions, finely chopped
- 7 ounces smoked mozzarella, grated
- Salt and pepper
- 2 tablespoons olive oil
Boil cauliflower in a large pot of salted water for 4-5 minutes or until tender crisp. Drain and set aside.
Pre-heat oven to 370°. In a large bowl whisk together eggs, almond milk, mustard, and smoked paprika, making sure all is well-mixed. Stir in the green onions and ¾ of smoked mozzarella and season with salt and pepper.
Heat the olive oil in a large oven-proof frying pan. Add cauliflower and cook for five minutes or until it starts to turn golden-brown. Pour egg mixture evenly over the cauliflower. Cook on the stove for about five minutes. Sprinkle the remaining cheese on top of the egg and cauliflower mixture.
Transfer the pan into the oven, bake for 10-12 minutes or until the frittata is set. Remove from the oven and let rest for 2-3 minutes before serving
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|Double the smokiness (with both smoked paprika and mozzarella), double the taste!|
Four Easy Chairs (“ABC, Easy as 123…”!)
|While it involves a couple of steps, they are pretty straightforward and don’t take a huge amount of time.|
Three Apples (Average Nutritional Quality)
|As long as you don’t gorge on this tasty entrée and be sure combine it with some over vegetables, this can be a relatively healthy meal – you get protein from both the eggs and the cheese, and cauliflower benefits as well.|
Three Leaves (Average Environmental Friendliness)
|The eggs were local and cage-free, the cauliflower was organic, while the other ingredients were less green.|