★Ingredients
For the frittata:
1 small head of cauliflower, cut into small florets
2 tablespoons olive oil
1 small onion, finely chopped
5 cups fresh spinach, roughly chopped
3 cloves garlic, minced
8 large eggs
1/4 cup milk (or non-dairy alternative)
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon red pepper flakes (optional)
For the yogurt-dill sauce:
1 cup plain Greek yogurt
2 tablespoons fresh dill, finely chopped (or 1 tablespoon dried dill)
1 tablespoon lemon juice
Salt and pepper to taste
Pommes of terre rôties croutillantes
★Instructions
- Preheat the oven:
Preheat your oven to 375°F (190°C). - Prepare the cauliflower:
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for about 5 minutes, until tender but still firm. Drain and set aside. - Sauté the vegetables:
In a large ovenproof skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute. Stir in the spinach and cook until wilted, about 3 minutes. - Combine the eggs:
In a large bowl, whisk together the eggs, milk, Parmesan cheese, salt, pepper, nutmeg, and red pepper flakes. Stir in the cooked cauliflower. - Assemble the frittata:
Pour the egg mixture over the sautéed vegetables in the skillet. Cook on the stovetop over medium heat for about 5 minutes, until the edges start to set. - Bake the frittata:
Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the frittata is puffed and golden and the center is set. You can also finish it under the broiler for a few minutes to get a nice golden top. - Prepare the yogurt-dill sauce:
In a small bowl, combine the Greek yogurt, dill, lemon juice, salt, and pepper. Mix well. - Serve:
Slice the frittata into wedges and serve warm or at room temperature with a dollop of the yogurt-dill sauce on top.
Enjoy!