FRITTATA WITH CHEDDAR, SCALLION, CAULIFLOWER, AND SPRING GARLIC

IMG_8781Frittatas are one of my favorite things to cook in the morning. They are so simple and you can really use whatever vegetables you have on hand. Nine out of ten times, it turns out delicious. I had some beautiful green cauliflower from my Summerland box leftover from last week and decided to mix it with some scallions and spring garlic from the South Pasadena farmers market. I finished it off with some sharp Tillamook cheddar. Delicious! Below I have put up a recipe for those using small individual skillets and one for those using one large skillet. Make a frittata this weekend with all your farmers market finds!
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FRITTATA WITH CHEDDAR, SCALLION, CAULIFLOWER, AND SPRING GARLIC

 
Serves 2-4

2 individual cast iron skillets (I have Lodge ones)
4 organic eggs, cracked in a bowl and scrambled
1 tablespoon whole milk
2 scallions, finely diced
1/2 spring garlic bulb, roughly chopped
1/2 cup Tillamook cheddar, shredded
2/3 cup cauliflower, chopped into small pieces
olive oil
unsalted organic butter
sea salt
freshly cracked black pepper
avocado, sliced (optional)
mixed greens, tossed with olive oil and balsamic vinegar (optional)

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IMG_8771Preheat oven to 350 degrees. Place the skillets on the stove, turn the heat on medium, and melt 1/2 tablespoon of butter in each. Divide the garlic, scallions, and cauliflower equally between the two skillets. Stir and cook for 3-5 minutes until the cauliflower begins to brown. Season with sea salt and pepper. Add a splash of olive oil if the vegetables start to stick.

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IMG_8773While the vegetables are cooking, add the shredded cheese and milk to the bowl of whisked eggs. Stir to combine. Season with sea salt and pepper. Turn the heat off the vegetables once they are done cooking. Pour the egg mixture equally between the two skillets. Place the skillets in the oven and cook for 12-15 minutes, or until the center of the frittatas has set and firmed up a bit.

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IMG_8778Remove from the oven and serve with slices of fresh avocado and mixed greens.

Enjoy!

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Recipe for using 1 Large Skillet

Serves 6-8

1 large cast iron skillet
12 organic eggs, cracked in a bowl and scrambled
2 tablespoon whole milk
4 scallions, finely diced
1 spring garlic bulb, roughly chopped
1 cup Tillamook cheddar, shredded
1 cup cauliflower, chopped into small pieces
olive oil
unsalted organic butter
sea salt
freshly cracked black pepper
avocado, sliced (optional)
mixed greens, tossed with olive oil and balsamic vinegar (optional)

Preheat oven to 350 degrees. Place the skillet on the stove, turn the heat on medium, and melt 2 tablespoons of butter. Place the garlic, scallions and cauliflower in the skillet. Stir and cook for 5 minutes until the cauliflower begins to brown. Season with sea salt and pepper. Add a splash of olive oil if the vegetables start to stick.

While the vegetables are cooking, add the shredded cheese and milk to the bowl of whisked eggs. Stir to combine. Season with sea salt and pepper. Turn the heat off of the vegetables once they are done cooking. Pour the egg mixture into the skillet. Place the skillet in the oven and cook for 12-15 minutes, or until the center of the frittata has set and firmed up a bit.

Remove from the oven, slice into individual pieces and serve with slices of fresh avocado and mixed greens.

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