Hello friends! Thanks for stopping by today. I know all of us like to save money and certainly we don’t like wasting food. And that, my friends is the beauty of making Fritatta. You can open that refrigerator door and pull out just about any leftover vegetables, meats and cheeses and quickly put together a incredible, delicious breakfast. Serve with fruit, toast or maybe a piece of sausage or bacon and you have a complete, healthy, oh so tasty meal on the table in a very short order!
I made us our favorite Fritatta this morning using fresh,crunchy cauliflower because when I buy cauliflower there is enough for several meals and I look for creative ways to make use of this lovely vegetable. Then I pulled out a little of this and a little of that until “Voila,” I had the makings of a wonderful way to start our day!
I have served this for a light supper with a green salad and everyone is happy.
I used an 8 inch cast iron skillet as the Fritatta needs to finish under the broiler, but any oven proof skillet will do.
Come on. Let’s go build a Fritatta!
Cauliflower And Veggie Fritatta For Four!
- 1-1/2 Cups chopped Cauliflower florets bite sized works best
- 1/2 Cup shredded carrots
- 1/4 Cup finely chopped sweet Bell Pepper Green, red, yellow, whatever you have
- 1/4 Cup finely chopped Onion
- 3 halves Sun Dried Tomatoes Finely Chopped
- 3 TBSP Butter
- 5 large Eggs
- 1/2 Tsp dried Basil
- 1/2 Tsp Salt
- 1/8 Tsp Black Pepper
- 1/2 Cup Cheddar cheese shredded
- 2 TBSP grated Parmasan Cheese Romano or Grana Padrana work well
- Break off a couple of large Cauliflower flowers and chop them into bite size pieces
- Chop up your onion, peppers, shred the carrots and chop the sun dried tomatoes. Set them aside for a minute.
- Melt the 3 TBSP butter in your 8 inch skillet over medium low heat.
- Add onions and peppers to the skillet and saute for a couple of minutes until soft.
- Add the carrots and sun dried tomatoes and cook for another minute until carrots wilt.
- Layer on the Cauliflower and cover with the shredded Cheddar Cheese. Let this cook for a couple of minutes.
- Whisk the 5 eggs with salt, pepper and basil until well combined.
- Pour the eggs evenly over the vegetables. Cook gently over medium heat until the eggs are set. About 4-5 minutes. The top should still be a bit runny, but the middle should be set.
- Place the skillet under the broiler and cook another 1-2 minutes until the eggs are cooked on top and it's a lovely golden color.
- Remove from the broiler and set the pan on a wire rack. Cut into quarters and serve hot! Now sit back and enjoy a company worthy breakfast your family and friends will love!