Last week my daughter stopped by and dropped off a huge bag of fresh, different colored cauliflower, the bag was so big I had to shared it with three people!
I couldn’t decide what to make with it, I wanted something that would showcase all their vibrant colors, and then I thought, why not a frittata?
Have you tried the different colored cauliflowers? Basically they taste the same as their white cauliflower cousin but actually they have much more health benefits. The purple variety has the same amount of antioxidants that you would find in red wine and blueberries. The green version is high in vitamin A and C and the orange is filled with beta-carotene. So not only are they colorful and pretty to look at, they’re super good for you.
I love to make frittatas, you can eat them for breakfast, lunch, brunch or dinner. You can serve them with a salad or a nice steamy bowl of soup for a hearty complete meal.
I pre- roasted all my cauliflower before I put the frittata together and I was pleasantly surprised to see how all the colors intensified even more in the roasting process. I added some creamy brie to heighten all the flavors.
With a crisp salad on the side, it was the perfect Yin and Yang!
- 10 inch oven proof skillet
- 6 eggs
- a healthy handful of grated romano or parmesan cheese
- 1 red pepper, large dice
- 1 medium red onion, large dice
- pre-roasted colored cauliflower, enough to spread around a 10 inch pan ( eat the extra)
- pieces of brie cheese,scattered on top, rind removed
- olive oil
- salt and pepper, to taste
- Pre- roast cauliflower at 400 F. on a baking sheet drizzled with olive oil, salt and pepper until soft and slightly caramelized.
- Beat 6 eggs along with the grated romano or parmesan.
- In 10 inch skillet drizzle olive oil and saute the onion and red pepper together until soft.
- Add the egg mixture on top, medium low heat and let eggs set a bit..
- After it sets, place roasted cauliflower all around. By letting the eggs set first the cauliflower will sit on top and not sink into the egg mixture.
- Dot with pieces of brie.
- Now place the whole oven proof skillet under the broiler until golden brown and brie has melted.
- Don't walk away! Stay close to the broiler and keep checking, it doesn't take long.
- Let pan cool down for 10 minutes then cut into wedges.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Gorgeous! An artist’s palate from a chef’s palate.
Wow, this looks delicious, and I love the way you incorporated the cauliflower. I bet it gives the frittata a nice crunch. Thanks for sharing! I can’t wait to try it!
I love all these cool cruciferous veggies we see now. I use them all the time, and I bet that if these multi-colored beauties had been around when I was a kid I would have come to cauliflower & broccoli a lot sooner! This frittata is really beautiful, Maire. You family is really fortunate to have you cooking good, healthy and satisfying food for them.
I rocked this out this morning! Wow! Total deliciousness. I added some diced prociutto and kalamata olives. I love your blog!
I like your twist on it Phil, it sounds really good. So glad you like it!
Oh, how I love frittatas. The vibrant colors of the cauliflower looks like an artist’s palette. How do you make such simple recipes look so gorgeous?
Once again beautiful food from such simple ingredients. Thank, Marie
You could share it with me!
I love cauliflower, it’s my favorite vegetable, and I love Romanesco too…………so versatile.
Beautiful frittata! xo
We always seem to be on the same page when it comes to food, Marie. My last post also highlighted cauliflower, but I used the every day white variety. The colors in this dish are beautiful! And….last night I put together a frittata, using several leftovers in the fridge, including some of my cauliflower dish……DELICIOUS! I ate the rest this morning for breakfast!
What beautiful colors, Marie! I’ve seen green cauliflower, bit never the purple or orange colored ones. They look so pretty in your fritatta!
well, I love all those multi-colored cauliflower and am happy to eat them in any way. Combining all in one dish is a beautiful and delicious idea, Marie.
It took me a very long time just to work up to the white which I now love almost anyway you can make it. Visually like the purple potato I am not attracted to purple. The other colors, count me in.
I love reading your posts. You always have something scrumptious at your house.
Oh, and what a great daughter to bring vegetables. 🙂
this looks so good! i will have to give it a try.