Cauliflower and Mushroom Frittata
Ingredients
1 cauliflower, cut into florets
1 onion, finely shopped
4 garlic cloves, crushed
400g button mushrooms, thinly sliced
125ml milk
3 sprigs of tarragon, finely chopped
1 cup parsley, finely chopped
100g feta, crumbled
Salt and pepper
Method
Preheat oven to 200C.
Heat the oil in a large frying pan over high heat. Add the onion, garlic and mushroom, and cook for 5 minutes then set aside.
Place the cauliflower in a food processor and pulse until it resembles rice.
Place the eggs, milk, tarragon, parsley, salt and pepper in a large bowl and whisk to combine. Add the cauliflower and mushroom mixture and stir to combine.
Place the mixture in a large baking dish and sprinkle with the feta.
Cook for 30 minutes or until just cooked through.
Cut into wedges and serve.
SERVES 4
