Cauliflower and Feta Frittata
These are great hot or cold and can be easily packed for a healthy and delicious work or school lunch.
- 2 tbs olive oil
- 1 brown onion, finely diced
- 1small or 1/2 large cauliflower, riced or finely diced
- 8 eggs
- 1 cup roughly crumbled feta
- 1/2 cup parsley, roughly chopped
- 1/2 cup grated Parmesan
- 16-24 cherry tomatoes
- 4 rashers of bacon, diced
Gently heat the oil in a large nonstick pan.
Add the diced onion and cook until it becomes soft.
Add the cauliflower, turn up the heat and cook stirring for 5 minutes.
Set aside whilst you prepare the rest of the frittata.
Whisk the eggs in a large bowl then add the feta, parsley and parmesan.
Add the onion and cauliflower.
Season with freshly ground pepper and then stir to combine.
Spoon equal amounts into large greased muffin tins or mini loaf tins, top with chopped bacon and cherry tomatoes and bake in a preheated 180 degrees oven for 20-30 minutes or until puffed and golden.Back to Blog Page