Best Cauliflower And Broccoli Tortino Frittata Recipes

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

Tunisian Style Baked Cauliflower Frittata image

In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.

Provided by Martha Rose Shulman

Categories easy, lunch, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 11

Ingredients

1/2 medium head cauliflower (about 1 1/4 pounds), trimmed of leaves, bottom of the stem trimmed away
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
8 eggs
Salt and freshly ground pepper to taste
1/2 cup finely chopped parsley
2 teaspoons ground caraway seeds
2 tablespoons freshly grated Parmesan
1/2 teaspoon harissa dissolved in 1 teaspoon water, or 1/4 teaspoon cayenne
Freshly ground pepper

Steps:

Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 3 grams, TransFat 0 grams

BROCCOLI FRITTATA

Broccoli Frittata image

The beauty of overcooked veggies is that they are perfect for repurposing into other dishes. Try folding broccoli that's been cooked a bit too long into beaten eggs for a light, fluffy frittata.

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 bunch broccoli (about 1 pound), trimmed and cut into large florets
2 tablespoons unsalted butter
Kosher salt and freshly ground pepper
12 large eggs
1/3 cup heavy cream
1 cup shredded cheddar cheese
Nonstick cooking spray

Steps:

Preheat the oven to 350˚ F. Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
Transfer the broccoli to a large bowl. Add the butter and gently toss; season with salt and pepper, then chop.
In a large bowl, whisk the eggs, heavy cream, cheddar and 1 teaspoon each salt and pepper; fold in the chopped broccoli.
Heat a 10-inch cast-iron skillet over medium-high heat and coat with cooking spray. Add the egg mixture and bake in the oven until set, about 40 minutes. Let cool 10 minutes.