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Cauliflower, chive & Cheddar frittata
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1 small cauliflower, leaves trimmed
3 tsp olive oil
2 onions, thinly sliced
½ x 25g pack chives, snipped
2 cloves garlic, crushed
3 tbsp drained capers
70g essential 30% Lighter English Mature Cheddar, grated
8 British Blacktail Medium Free Range Eggs, beaten
Salad leaves, to serve
1. Place the cauliflower on a board and cut right through into 1cm thick slices. Discard the central core. Heat 1 tsp of oil in a frying pan and fry the onions for 5 minutes until beginning to brown. Transfer to a plate. Using the remaining oil, cook the cauliflower in two batches, turning the pieces until pale golden and softened. This will take about 10 minutes. Return all the cauliflower and the onions to the pan, mix well and spread level.
2. Preheat the grill to high. Meanwhile, beat the chives, garlic, capers and half the cheese into the eggs, and season with plenty of black pepper. Pour into the pan and sprinkle with the remaining cheese.
3. Cook very gently, covered with a lid or baking sheet for about 5 minutes, until the eggs have lightly set. Finish under the grill for about 3-4 minutes, to lightly brown the surface. Serve in wedges with a leafy salad.
Typical values per serving:
1 of your 5 a day; source of fibre.
This recipe was first published in June 2019.