ROASTED CAULIFLOWER AND SPINACH FRITTATA
Prep time: 25 minutes
Cooking time: 20 minutes
1 head of cauliflower, cut into florets
2 Tbsp olive oil
Sea salt and cracked black pepper
¼ c cream
2 spring onions, sliced (plus extra to serve)
130 g baby spinach, roughly chopped
1 c cheddar cheese, grated
1 punnet cherry tomatoes, halved
½ c finely grated parmesan cheese
½ c parsley leaves
Tomato relish, to serve
1. Preheat oven to 180°C.
2. Place cauliflower pieces in your Ironclad Legacy Pan, drizzle with olive oil and season. Cook for about 20 minutes and set aside while you prepare the frittata mix.
3. In a large bowl, whisk together the eggs and cream. Add spring onions, spinach, cheddar cheese and tomatoes and mix.
4. Pour into the pan with the cauliflower and sprinkle over the parmesan cheese. Season to taste. Return to the oven and cook for about 25-30 minutes until just beginning to set.
5. Remove from oven and allow to rest for 5 minutes. Garnish with parsley and extra spring onions, cut into 6 pieces and serve immediately with tomato relish and a green salad.