Cauliflower and Mushroom Frittata


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


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.


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