Cauliflower and Goat Cheese Frittata

I love frittatas; it’s such an easy way out when you’re out of ideas. You can use leftovers or roast some veggies and you have a super fast lunch or dinner. I cooked once a frittata using leftover mushroom risotto and it was delicious. Yesterday, I spent the whole day doing some spring cleaning (I actually do it every change of seasons). I’m an organizing freak, I was doing it professionally before the crises started, now I guess organization is no longer a  top priority. Isn’t it amazing the amount of junk we accumulate in every passing season? But I found that if you get rid of old papers, catalogues, and clothes that were in fashion 10 years ago, It becomes easier to keep things in perspective, and I love to do it. I didn’t even notice how fast time passed when it was almost 6 o’clock and my husband called and asked: 

Him- What’s for dinner?

Me- I don’t know I’m kinda busy here.

Him- Wanna go trash the town?

Man… I laughed so much I swallowed my chewing gum. Where did he come up with that corny stuff?

In the end I found some cauliflower in the fridge, so I roasted it in the oven first with olive oil, salt and pepper and red pepper flakes. Than in a cast iron pan I sautéed some shallots, garlic and green onions, put the cauliflower, crumbled goat cheese, and the eggs and voila. Dinner is ready. No “trashing the town tonight”.

Cauliflower and Goat Cheese Frittata

• 3-tablespoon extra-virgin olive oil
• 1/2 medium head of cauliflower cut into florets
• Sea salt
• 1 large onion, halved and thinly sliced
• 3 small garlic cloves, thinly sliced
• 6 large eggs, at room temperature, lightly beaten
• 2 tablespoons dry breadcrumbs
• ½ cup of goat cheese crumbles
• 2 teaspoons thyme leaves
• Freshly grated Parmesan cheese

DIRECTIONS

Preheat the oven to 400°. In a tray toss the cauliflower florets and 2 tablespoon olive oil, season with sea salt, pepper and red pepper flakes and bake for 25 minutes until golden. Add 1 tablespoon of olive oil to a cast iron skillet, the sliced onion the green onions and saute, stirring occasionally, until the onion is softened, about 3 minutes. Reduce the heat to moderate, add the garlic and cook until it is softened, about 1 minute longer. Add the roasted cauliflower. Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of sea salt. Pour the eggs over the cauliflower and the goat cheese crumbles. cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes. Sprinkle the breadcrumbs, freshly grated Parmesan cheese and the thyme over the frittata and bake until it is just set, about 3 minutes longer. And slide it onto a work surface or platter. Cut the frittata into wedges and serve warm or at room temperature with some salad greens. Enjoy.