Wednesday, July 9, 2014

Roasted Cauliflower Frittata

Every now and then I love to totally make up a recipe and then it's so much fun when it turns out yummy. I had a bit of roasted cauliflower left over from another meal and decided to pair it with some caramelized red onion in a frittata. Adding lots of fresh basil and some queso fresco cheese worked well with the flavors too.

6 eggs, whisked
1 1/2 cups roasted cauliflower
1 small red onion
1/2 cup shredded queso fresco cheese
handful of fresh basil
salt and pepper
dried red pepper

pre heat oven 425

In medium oven proof skillet, caramelize the red onion, then stir in the cauliflower and the basil. Pour on the eggs and let that cook until the edges start to pull away--maybe 3 minutes or so? Sprinkle on the cheese and put in oven for 12 minutes. Let cool a bit before slicing--also good at room temp.


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  2. Mrs Cookcat, these dishes all look so good! And I love the fresh new look of your blog. Kudos to the young Mr Cookcat Jr, who is very talented, much like his mama.

  3. Thank you so much for your kind words. I am lucky to have such a wonderful son!