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Cauliflower, onion & halloumi frittata
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1 large cauliflower, leaves and core removed, and cut into medium florets
2 tbsp olive oil
1 tsp nigella seeds
2 onions, halved and finely sliced
6 British Blacktail Free Range Medium Eggs
80g Essential 30% Reduced Fat Halloumi, coarsely grated
¼ x 28g pack coriander, roughly chopped
Green salad, to serve
1. Preheat the oven to 200°C, gas mark 6 and line a large baking tray with parchment. Toss the cauliflower florets with 1 tbsp oil, season and spread out on the tray. Roast for 8 minutes, then stir and sprinkle over the nigella seeds. Roast for 8 minutes more. Remove and change the oven to a medium grill setting.
2. Meanwhile, heat ½ tbsp oil in a 22-23cm ovenproof frying pan over a medium heat. Fry the onions with a pinch of salt for 15 minutes, stirring regularly until golden. Remove from the heat. Whisk the eggs in a large bowl.
3. Stir the hot cauliflower, onions, halloumi and coriander into the egg. Return the frying pan to the heat with the remaining oil. Add the egg mixture, spreading it out. Cook for 5-6 minutes, tipping the pan occasionally to allow any uncooked egg to run to the edges. Grill for
5-6 minutes, or until firm. Remove and cool in the pan for 5 minutes, then carefully invert onto a board. Cut into quarters and serve with
Cook’s tip Vitamin D and protein contribute to the maintenance of our bones and muscles. Any leftover frittata will keep well. Store overnight in the fridge and remove from the fridge 20 minutes before serving for lunch the next day.
Typical values per serving:
vegetarian/2.7μg vitamin D/high in protein/2 of your 5 a day/gluten free/high in vitamin D
This recipe was first published in June 2021.