Do I like cauliflower as much as the next guy? Well, no. It's one of the cruciferous vegetables whose cooked aroma sends me running for the exit. But the oh-so-trendy riced variety, stirred into this frittata mix, works for me.
Here's why. Used raw, it adds a bit of healthful yet stealthful heft to the eggs, and it takes a back seat to the better-smelling trio of quickly sauteed onion, garlic and mushrooms. I didn't catch a single cauli whiff during the frittata's 25 minutes of oven time.
A scattering of crumbled feta on top browns and melts just enough to seal the deal. Was that a bit of cheese I scooped up, or was it softened cauliflower rice?
I couldn't quite tell - and that's the point.
Mushroom and Cauliflower Frittata
Yield: 3 or 4 servings
1 small onion 2 cloves garlic 8 ounces button mushrooms Leaves from 2 stems fresh thyme or tarragon Leaves from 4 stems flat-leaf parsley 1 tablespoon extra-virgin olive oil 4 large eggs 1/4 cup whole or low-fat milk Sea salt or kosher salt Freshly ground black pepper 6 ounces cauliflower rice 2 ounces feta cheese, crumbled
Preheat the oven to 400 degrees.
Finely chop the onion. 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.
Heat the oil in a medium (9- or 10-inch) ovenproof skillet over medium-high heat. Stir in the onion, garlic and mushrooms, and cook for 3 minutes or until lightly golden. Remove from the heat.
Meanwhile, whisk together the eggs, milk, thyme or tarragon and the parsley in a mixing bowl. Season lightly with salt and pepper. Add the cauliflower rice, stirring to incorporate, then pour the mixture into the pan. Sprinkle with the feta. Roast (top rack) for about 25 minutes or until just set and lightly browned on top.
Nutrition information per serving (based on 4, using low-fat milk and sea salt): 180 calories, 12 g protein, 8 g carbohydrates, 12 g fat, 5 g saturated fat, 200 mg cholesterol, 290 mg sodium, 2 g dietary fiber, 4 g sugar.