Roasted Cauliflower Frittata

March 11, 2016
Roasted Cauliflower Frittata


For the Roasted Cauliflower

  • ½ head Cauliflower, cut into bite size florets
  • 2 tbsp. Extra Virgin Olive Oil
  • ½ tsp. Kosher Salt

For the Frittata:

  • 8 eggs
  • ½ cup half and half
  • ½ tsp. Kosher Salt
  • ¼ tsp. Fresh Ground Black Pepper
  • 2 tbsp. Fresh Parsley, chopped
  • 1 cup Your Brand Extra Sharp Cheddar Cheese, grated
  • 1 tbsp. Butter


For the Roasted Cauliflower

In a mixing bowl, toss the florets with the olive oil and then sprinkle with the salt. Transfer to a baking sheet and roast in a 450 degree Fahrenheit oven for about 12 minutes or until beginning to brown and are tender.

For the Frittata

In a mixing bowl, whisk together the eggs, Half and Half, parsley, salt and pepper. In a 10", non-stick sauté pan over medium-high heat, melt the butter. Once the butter is melted, add in the cauliflower and the egg mixture, stir gently with a rubber spatula until the eggs just begin to thicken slightly. Then sprinkle with the cheese and put into a 350 degree Fahrenheit oven and bake for about 10 minutes or until fully set. Remove from the oven and let rest for 5 minutes. Slice and serve.