Monday, January 01, 2007
Leftover Cauliflower Frittata
Leftover Indian Cauliflower Frittata
Of course you can use any left over vegetables you have on hand. The real hero here is the egg whites to make a healthier frittata.
Prep time :5 minutes
Baking time: 10 -15 minutes
Serves 2-4 (2 as a main dish, 4 with salad or part of a brunch)
2 cups or so left over Indian Stir-fried Cauliflower with Peas & Ginger
2 whole eggs, beaten
4 egg whites
1 tbsp olive oil
1/4 - 1/2 cup of your favorite fresh herbs, chopped (I used cilantro this time)*
2 cups grated cheese
Your favorite curry or garam masala to sprinkle on top*
*Match the herb and spice to whatever leftover vegetables you plan on using - Italian for Italian, Middle Eastern for Middle Eastern....you get the idea.
1. Preheat oven to 350°F/ 180°C
2. In a medium-sized bowl whisk the egg whites until they form soft peaks, add the beaten whole eggs, fresh herbs and 1 tbsp olive oil and blend well. Set aside.
3. Over medium high heat, heat the cauliflower (or whatever seasoned cooked vegetables you have) in a small-medium sized non-stick, oven-proof skillet (about 3-4 minutes). Add the egg mixture and continue to cook until the frittata starts to crisp around the edges and the center looks dry on top (4-5 minutes).
4. Sprinkle first with handfuls of grated cheese and then with a little garam masala/curry powder (smoked paprika or whatever works best with your vegetables.) and bake for 15 minutes or until it’s completely set in the center and becomes golden.
6. Using a spatula, ease the frittata around the edges and under the bottom to make sure it won’t stick when you slide it onto a serving plate. Sprinkle some more fresh herbs and serve.
Related links: Food and Drink recipes South Beach Diet eggs vegetarian