Cauliflower Kale Frittata Food

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

Tunisian Style Baked Cauliflower Frittata image

In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.

Provided by Martha Rose Shulman

Categories easy, lunch, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/2 medium head cauliflower (about 1 1/4 pounds), trimmed of leaves, bottom of the stem trimmed away
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
8 eggs
Salt and freshly ground pepper to taste
1/2 cup finely chopped parsley
2 teaspoons ground caraway seeds
2 tablespoons freshly grated Parmesan
1/2 teaspoon harissa dissolved in 1 teaspoon water, or 1/4 teaspoon cayenne
Freshly ground pepper

Steps:

Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 3 grams, TransFat 0 grams

KALE AND FENNEL FROND FRITTATA

Kale and Fennel Frond Frittata image

A very green frittata that makes delicious use of fennel fronds. I love the delicate flavor that they impart, and the kale and feta cheese in this frittata are a perfect match. You could use spinach or chard instead of kale, if desired.

Provided by Diana Moutsopoulos

Categories Frittata

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

2 teaspoons olive oil
1 cup chopped kale
1/2 cup chopped fennel fronds
4 large eggs, beaten
salt and freshly ground black pepper to taste
1 (4 ounce) package feta cheese, crumbled

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Heat olive oil in a small ovenproof skillet over medium heat. Add kale and cook until wilted, 3 to 5 minutes. Add fennel fronds and cook for 1 minute more.
Season beaten eggs with salt and pepper and pour into the skillet. Stir briefly, then leave to allow the bottom of the frittata to set. Once you see the bottom setting, take a spatula to the edges of the pan to ensure that the frittata isn't sticking. When the frittata starts to set around the edges, sprinkle crumbled feta cheese over the top.
Place skillet under the broiler and cook until the frittata is fully set and the edges slightly browned, 5 to 10 minutes. Serve immediately or at room temperature.

Nutrition Facts : Calories 341.3 calories, Carbohydrate 4.5 g, Cholesterol 422.3 mg, Fat 26.8 g, Fiber 0.3 g, Protein 21.1 g, SaturatedFat 12.2 g, Sodium 776.7 mg, Sugar 3.1 g

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