Cauliflower And Tomato Frittata With Feta Food

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FETA-AND-CAULIFLOWER FRITTATA



Feta-and-Cauliflower Frittata image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

10 large eggs
1/4 cup milk
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
4 ounces feta cheese, crumbled
2 tablespoons chopped fresh dill, plus more for garnish
3 tablespoons extra-virgin olive oil
1/2 head cauliflower, thinly sliced (about 5 cups)
6 cups mixed salad greens (about 5 ounces)
1 teaspoon white wine vinegar

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste. Fold in the cheese and dill.
  • Heat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan. Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes. Remove from the oven, cover and set aside for 5 minutes to finish cooking.
  • Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges. Sprinkle generously with more dill; serve warm or at room temperature with the salad.

KOUNOUPITHI (BAKED CAULIFLOWER WITH FETA AND TOMATO SAUCE)



Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) image

Make and share this Kounoupithi (Baked Cauliflower With Feta and Tomato Sauce) recipe from Food.com.

Provided by COOKGIRl

Categories     Cauliflower

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil
3 garlic cloves, minced
1 large yellow onion, chopped
30 ounces Italian plum tomatoes
1 bay leaf
2 teaspoons dried Greek oregano
2 inches cinnamon sticks
salt
fresh ground black pepper
1 large head cauliflower
1 tablespoon fresh lemon juice
5 ounces feta cheese

Steps:

  • Preheat oven to 375 degrees.
  • In a saute pan, gently cook the garlic and onion in half of the olive oil until soft. Add the tomatoes, herbs, spice and seasonings. Cover pan and simmer 5 minutes.
  • Cut up the cauliflower into florets and stir into the tomato sauce mixture. Cover pan and cook another 10 minutes.
  • Transfer the mixture into a shallow, ovenproof dish, and drizzle with the remaining olive oil and the lemon juice.
  • Grate the feta cheese on the top and garnish with black pepper.
  • Bake in the preheated oven for approximately 25 minutes.

Nutrition Facts : Calories 332.1, Fat 22.3, SaturatedFat 7.7, Cholesterol 33.4, Sodium 494.8, Carbohydrate 26.4, Fiber 8.8, Sugar 13.9, Protein 12

CAULIFLOWER BAKED WITH TOMATOES AND FETA



Cauliflower baked with Tomatoes and Feta image

Make and share this Cauliflower baked with Tomatoes and Feta recipe from Food.com.

Provided by Evie3234

Categories     Cauliflower

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 onion, sliced
2 cloves garlic, crushed
6 tomatoes, seeded and chopped
1 pinch ground cinnamon
1 -2 teaspoon dried oregano
salt
freshly ground black pepper
1 large cauliflower, cut in to florets
1 tablespoon lemon juice
3 ounces feta cheese, crumbled

Steps:

  • Heat 2 Tbsp olive oil in a heavy based fry pan and saute the onion and garlic for 3-4 minutes, or until the onion has softened.
  • Add the tomatoes, cinnamon and oregano and season with the salt and pepper.
  • Stir then simmer covered for 5 minutes.
  • Preheat oven to 375F degrees.
  • Add cauliflower to the tomato mixture, cover and simmer for a further 10 minutes, or until cauliflower is just tender.
  • Remove from heat.
  • Transfer mixture to a large shallow dish and drizzle over the remaining 1 Tbsp olive oil.
  • Sprinkle over the lemon juice and crumbled feta.
  • Bake for 40 minutes or until the cauli is soft and cheese has melted.

Nutrition Facts : Calories 249.6, Fat 15.9, SaturatedFat 5, Cholesterol 20.1, Sodium 325.9, Carbohydrate 22.1, Fiber 7, Sugar 11.1, Protein 9.3

CAULIFLOWER AND TOMATO FRITTATA WITH FETA



Cauliflower and Tomato Frittata With Feta image

Cauliflower, tomatoes and feta are always a good combination. This being a winter frittata, I used canned tomatoes for the sauce, but in summer the same dish can be made with fresh tomatoes. Make sure to cook the sauce down until it is quite pasty. If it is too watery it will dilute the eggs and the texture of the frittata will be a bit watery. Even better, make the tomato sauce a day ahead and keep uncovered in the refrigerator.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, vegetables, main course

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 to 2 garlic cloves (to taste), minced
1 14.5-ounce can chopped tomatoes, with juice
Pinch of sugar
Salt to taste
1 sprig basil or 1/2 to 1 teaspoon fresh thyme leaves
1/2 medium head cauliflower, cored and cut or broken into small florets (about 3 cups florets)
2 ounces feta, crumbled (about 1/2 cup)
1/4 cup imported black olives, pitted and halved or coarsely chopped (optional)
8 large or extra-large eggs
Freshly ground pepper
1 to 2 tablespoons chopped flat leaf parsley or a combination of parsley and mint or marjoram

Steps:

  • Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, sugar, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Remove basil sprig. Taste and adjust seasonings.
  • While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.
  • Beat eggs in a large bowl. Stir in salt (about 1/2 teaspoon), pepper, tomato sauce with cauliflower, feta, optional olives and herbs.
  • Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, pan is ready. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
  • Once a few layers of egg have set, turn heat down to very low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.
  • Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn't burn (at most, it should brown in spots and puff under the broiler). Remove from heat, shake pan to make sure the frittata isn't sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen edges with a wooden or plastic spatula. Carefully slide from pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve hot, warm, at room temperature, or cold.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 370 milligrams, Sugar 3 grams, TransFat 0 grams

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