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Cookbook: Dairy

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#41 FYI


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Posted 06 August 2009 - 02:52 PM

-Feta and Cauliflower Frittata- (Milchig)

Prep Time: 15-20 minutes
Cook Time: ~30 minutes

10 large eggs (I used 8)
1/4 C milk
Pinch of Cayenne pepper
Kosher salt
Freshly ground pepper
4 Ounces Feta cheese, crumbled - I used a lot less and replaced the rest with low-fat mozzarella
2 Tbsp chopped fresh dill, plus more for garnish
1 Tbsp olive oil
1/2 head cauliflower, thinly sliced (I used a 16 oz bag of frozen)
I added fresh chopped fresh chives as well

position rack in the center of the oven and preheat to 350F.
Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon salt a freshly ground pepper to taste. Fold in the cheese and dill.

Heat the 1 tablespoon olive oil in an ovenproof 6 or 8-inch nonstick skillet over medium-low heat , swirling to coat the pan. Add the cauliflower, 1/4 teaspoon salt an pepper to taste; cook until crisp-tender, about 5 minutes (you can also add chives, if you're using them). Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 5 minutes. Transfer the skillet to the oven and bake until the frittata is set on top and brown.


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