Cauliflower and Tomato Frittata With Feta
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra virgin olive oil
- 1 to 2garlic cloves (to taste), minced
- 114.5-ounce can chopped tomatoes, with juice
- Pinch of sugar
- Salt to taste
- 1sprig basil or ½ to 1 teaspoon fresh thyme leaves
- ½medium head cauliflower, cored and cut or broken into small florets (about 3 cups florets)
- 2ounces feta, crumbled (about ½ cup)
- ¼cup imported black olives, pitted and halved or coarsely chopped (optional)
- 8large or extra-large eggs
- Freshly ground pepper
- 1 to 2tablespoons chopped flat leaf parsley or a combination of parsley and mint or marjoram
Nutritional analysis per serving (8 servings)
160 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 10 grams protein; 380 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, sugar, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Remove basil sprig. Taste and adjust seasonings.
- Step 2
While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.
- Step 3
Beat eggs in a large bowl. Stir in salt (about ½ teaspoon), pepper, tomato sauce with cauliflower, feta, optional olives and herbs.
- Step 4
Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, pan is ready. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
- Step 5
Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don’t have a lid that will fit your skillet), and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.
- Step 6
Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn’t burn (at most, it should brown in spots and puff under the broiler). Remove from heat, shake pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or plastic spatula. Carefully slide from pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.
- This will keep in the refrigerator for a few days. Serve cold or at room temperature.
Private Notes
Comments
I recommend roasting the cauliflower for about 15 minutes at 400 degrees instead of steaming. Also I substituted chopped fresh tomatoes for canned.
This was a big hit. For 2 people, I made a 4 egg version--but didn't cut down on the tomato sauce, just made sure it was cooked down very dry. Also used more than 1/2 the quantity of cauliflower. Since I was aiming for something a bit like Turkish menemen, I also used Turkish pulbiber (Aleppa pepper) instead of black pepper. It set beautifully, came out of the pan beautifully, and tasted wonderful. I used a cast iron skillet (nature's non-stick surface).
Made this a week ago (see note). Bought ingredients to do again but time wS compressed, so I put everything together and dumped into an 11x7 casserole. Cooked at 350 for 45 min. Yowza! So good.
5/5 thanks to recommendations from the comments. I followed the advice and baked cauliflower in the oven, then I baked all the ingredients in the oven instead of frying it on the pan. It worked perfectly (not to mention how it simplified the whole preparation!). Plus, I agree that it is super important to let the tomato mixture reduce completely, the frittata was perfectly moist and tender.
Good vegetarian option. I skipped the sugar and replaced the black olives with 1/2 cup of chopped green pepper and a small de-seeded jalapeño. I’d use more jalapeño next time. I followed the advice of another cook and baked all the ingredients in a 7x11 baking dish for 45 minutes at 350 degrees. The top browned nicely. Hot sauce is a good accompaniment.
I really like the method for this; it helped me understand how to make a good frittata. I found I had to cook it for a lot longer on the stove top than the recipe advised to ensure the bulk of the eggs were cooked before putting the pan under the broiler.