Elevate your brunch with our Roasted Cauliflower Cheese & Jalapeno Frittata – a masterpiece of flavours and textures. This frittata is not your ordinary egg dish; it’s filled with roasted cauliflower, gooey cheese, and the bold kick of jalapenos, all baked to golden perfection.
Serves: 3-4
Time: 1 hour 30 minutes
6 Freshlay Farms Golden Yolker™ Eggs
1 medium sized head of cauliflower (cut into florets)
1 onion diced and lightly sautéed
4 tablespoons crème fraiche
2 tablespoons Dijon mustard
3 tablespoons. Chopped chives
2 teaspoons Smoked Paprika
1 tablespoon chopped jalapenos
200g Extra Mature Cheddar
2 tablespoons Olive Oil
STEP 1
Preheat the oven to 190°C.
STEP 2
Take your cauliflower florets, spread across a roasting tray, drizzle with olive oil, season, and then roast for 10 minutes. The Cauliflower will not be cooked through completely, just lightly roasted.
STEP 3
When the cauliflower is cooked reduce the oven temperature to 160C.
Break the eggs into a large bowl and whisk thoroughly.
STEP 4
Add the crème fraiche, mustard, paprika and whisk well, making sure the mix is thoroughly blended.
STEP 5
Now stir in the chives, jalapenos, sautéed onion and three-quarters of the cheese, and season with salt and pepper.
STEP 6
Now add the cauliflower to the mix, stirring together, then immediate pour into a 22 cm Spring Form tin greased and lined with grease proof paper and sprinkle over the remaining cheese.
STEP 7
Cook the Frittata for 30-35 minutes or until set and hot. Leave to stand for 30 minutes allowing the Frittata to settle, portion serve with a green salad.
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