Cauliflower and mushroom frittata. Crush the garlic cloves, then chop. Stem the mushrooms and clean them, as needed, then cut into thin slices. Coarsely chop the thyme or tarragon and parsley leaves.
Packed with veggies, these simple mushroom and cauliflower frittatas with feta cheese are sure to delight.
Place the cauliflower in a food processor and pulse until it resembles rice.
Place the eggs, milk, tarragon, parsley, salt and pepper in a large bowl, whisk to combine.
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Crush the garlic cloves, then chop. Stem the mushrooms and clean them, as needed, then cut into thin slices. Coarsely chop the thyme or tarragon and parsley leaves.
To begin with this recipe, we must prepare a few ingredients. You can cook cauliflower and mushroom frittata using 9 ingredients and 4 steps. Here is how you can achieve that.
Ingredients Cauliflower and mushroom frittata:
- Prepare Half a cauliflower.
- You need 4-5 mushrooms.
- You need 5 for eggs.
- Prepare 2 for medium potatoes.
- Prepare Half of a courgette.
- Provide for Grated cheese.
- Need Half of a cup milk.
- Require 2 of spring onions or quarter white onion.
- Provide Oil and butter for frying.
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Cauliflower and mushroom frittata instructions:
- Mix cauliflower, onion and mushroom in blender/thermomix until fine and combined. Slice courgettes and potatoes and keep separate..
- Add eggs and milk and blend again until a little bit frothy.
- Put oil and butter over medium heat in frying pan. Put potato sliced in and egg mixture on top. Cover with cheese and place courgette slices on top..
- Put lid on pan and cook until mixture can be lifted slightly and still holds and looks brown on the bottom. Then put pan under high grill until top is brown..
Jennifer Chase for The Washington Post. Flavorful mushroom frittata is keto and gluten-free. I bake it in the oven, and leftovers are wonderful, warm or at room temperature. You'll only need a few simple ingredients to make this tasty mushroom frittata. The exact measurements are included in the recipe card below.
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