Baked Cauliflower and Vegetable Frittata

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    1. Prepare the Cauliflower: Boil the cauliflower in salted water until soft, about 8-10 minutes. Drain the water and let the cauliflower cool.

    1. Sauté the Vegetables: In a frying pan, heat vegetable oil over medium heat. Add the chopped red pepper, yellow pepper, and onion. Fry until the vegetables are softened and the onion is translucent. Season with salt to taste.
    2. Prepare the Egg Mixture: In a bowl, whisk together the eggs, milk, flour, dry yeast, and a pinch of salt until smooth. Stir in the vegetable oil and chopped parsley.
    3. Assemble the Frittata: Preheat your oven to 200°C (392°F). Place the boiled cauliflower in a baking pan. Spread the sautéed vegetables evenly over the cauliflower. Pour the egg mixture over the vegetables and cauliflower. Sprinkle the top with grated cheese.

  1. Bake: Bake in the preheated oven for 20 minutes, or until the top is golden brown and the frittata is set.

Serving Suggestions

    • Serve warm as a main dish for breakfast, brunch, or dinner.
    • Pair with a fresh green salad or a side of roasted potatoes.

Cooking Tips

  • Ensure the cauliflower is well-drained before adding it to the pan to avoid excess moisture.
  • You can add other vegetables like spinach, mushrooms, or zucchini for extra flavor and nutrition.

Nutritional Benefits

    • Cauliflower is a great source of vitamins C and K, and fiber.

  • Eggs provide high-quality protein and essential nutrients.
  • This dish is low in carbs and can be a part of a balanced diet.

Dietary Information

    • Contains dairy and eggs; not suitable for those with allergies to these ingredients.

  • Can be made gluten-free by using a gluten-free flour blend.

Storage Tips

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