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Cauli-rice & mushroom frittata
This cauliflower and mushroom frittata is a versatile star! Delicious hot or cold, it’s perfect for breakfast, brunch, or lunch and comes together in a flash. Try baking in individual muffin tins for a handy lunchbox filler.
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Ingredients
- 1 small cauliflower, cut into florets
- 1 small onion, finely chopped
- 3-4 cloves garlic, crushed
- 250 g button mushrooms, thinly sliced
- 8 eggs
- ½ cup milk
- 3 sprigs fresh tarragon, chopped (or ½ tsp dried)
- Handful fresh parsley leaves, chopped
- 100 g feta, crumbled
Replace tarragon with oregano or thyme and use broccoli rice in place of cauliflower – or go half and half.
Method
- Preheat oven to 200°C.
- Place the cauliflower into a food processor and pulse until it resembles rice.
- Heat a little oil in a large frying pan. Add the onion, garlic and mushrooms and stir fry over a medium heat for 5 minutes then set aside.
- Place the eggs, milk and herbs in a large bowl and whisk to combine. Add the cauliflower rice and mushroom mixture. Season with salt and pepper and stir to combine.
- Pour the mixture into a large baking dish and sprinkle with feta.
- Bake for 30 minutes or until the mixture is et and the top is golden. Allow to stand for 5 minutes before cutting to serve.
Cook the mixture in greased, individual muffin tins – great to pop into lunchboxes.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
Breakfasts that are healthy, easy AND delicious
We’ve made the most important meal of the day easy, so you don’t have to skip it!
