Wednesday, November 6, 2013

Cauliflower, Leek & Peppers Frittata


Sunday brunch is one of my favorite meals of the week.  I want something easy...something delicious, not pretentious or fancy, just really good food.  This frittata fits the bill perfectly. Sauteed vegetables, eggs and fresh herbs, light but filling. Just the thing to fulfill breakfast and lunch!

cooking in skillet, this is about the time to flip the frittata

This dish is very versatile so mix up the vegetables and use whatever you like or have on hand.  I especially like the cauliflower, leek, peppers and tomato combination used today.  The vegetables have a bit of a crunch, the fresh herbs add some pop and the eggs are light and fluffy.  Don't worry if the frittata tears a bit when you flip...this just adds to the rustic texture.  If you want a more filling meal, feel free to add crispy bacon and/or cheese when adding the eggs.  Like I said...very versatile.


Cauliflower, Leek & Peppers Frittata
(serves 2-3)
Ingredients
2 tbsp extra virgin olive oil
1/2 leek, scrubbed and diced
1 red bell pepper, seeded,  and diced
1 small jalapeno, seeded and diced
1/ 2 small cauliflower, stem and florets cut into 1/2 inch pieces
1 small tomato, diced
6 large eggs
1 tsp sea salt
1 tsp freshly cracked black pepper
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh chives, snipped

Heat medium nonstick skillet over medium-high heat. Add olive oil and leeks. Cook for 3 minutes until softened.  Add bell pepper, jalapeno and cauliflower.  Saute until softened and beginning to caramelize (about 8 minutes).  Add tomato, salt & pepper and saute additional minute.

Break eggs into medium bowl.  Add parsley and beat until frothy. Pour over vegetables in skillet. Cook until the top looks fairly dry. While cooking, every so often take a spatula and lift the edges of the frittata to let the uncooked eggs run to the bottom of the pan. When the top is almost dry, take a dinner plate and place over the top of the skillet. Hold the plate (wear oven mitts) and carefully flip the skillet so the frittata is on the plate. Place the now empty skillet back on the heat and slide the frittata back in the pan. The former bottom of frittata is now on top. Continue cooking for another minute or two and then slide onto a serving dish. Sprinkle with chives and serve hot, warm or at room temperature.





It is "cauliflower" week at Food Network's Fall Fest roundup. Check out the other delicious sounding recipes from my blogger friends. Do you have a favorite cauliflower recipe? Share in the comments section and/or link to your blog if you have one. 

Big Girls, Small Kitchen: Roasted Cauliflower and Bulgur Salad
Jeanette's Healthy Living: Roasted Garlic Cauliflower and Potatoes
Feed Me Phoebe: Pan-Roasted Cauliflower
Devour: Cauliflower and Broccoli Mac and Cheese for Thanksgiving
Blue Apron Blog: Cauliflower "Mac 'n Cheese"
Napa Farmhouse 1885: Roasted Cauliflower and Broccoli with Cranberries and Garlic Breadcrumbs 
Red or Green: Cauliflower, Leek and Pepper Frittata
Virtually Homemade: Roasted Cauliflower with Bacon and Parmesan Cheese
Taste With The Eyes: Saffron Cauliflower à la Ottolenghi
Domesticate Me: Cauliflower Crust Pizza with Roasted Vegetables and Goat Cheese
The Sensitive Epicure: Cauliflower Flat Bread (Gluten-Free)
Weelicious: Cheddar Cauliflower
Cooking With Elise: Roasted Cauliflower with Cheese Fondue
FN Dish: Comforting Cauliflower Recipes

My best,
Diane
california girl in taos
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