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 decided to do a veggie version this time instead of the classic with roasted eggplant, zucchini, yellow and red peppers and onions, my cheese of choice was ricotta, romano and fontina, but honestly you can do any version you want, your own favorite combination of ingredients that you and your family love in lasagna.
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! {
