Cauliflower Potato Frittata

With dill, fresh lemon zest, cheese, and sautéed onions! Whew, talk about a mouthful. Inspired by Mother’s Day brunch, I whipped up this yummy frittata that I ain’t mad at. This was a triumph after one attempt. The vegetables, cheese, and herbs here are a delicious suggestion, and you can absolutely play around with whatever options and varieties call your name. Roasting the potatoes and cauliflower, and sautéing the onions, make for built in flavor and tenderness out the gate. While the veggies cooked I prepped everything else. The frittata itself was done in max 20 minutes after combining the ingredients. Brunch is always a good idea, and this recipe is a great addition to the upcoming Jewish holiday of Shavuot where dairy meals are customarily eaten. This easily feeds 10. Make more than one variety to feed a crowd. Yay, choices!

Ingredients for one large frittata:

1 1/2 cups EACH diced cauliflower and red skin potatoes. The cauliflower can be cut into small florets and the potatoes I did a 1 inch dice.
1 diced medium white onion
6 whole eggs, 4 egg whites
1/4 cup chopped fresh dill
1/2 cup shredded mixed cheese, or cheddar or mozzarella
1 1/2 tsp lemon zest
1/2 tsp garlic powder
1/4 cup skim milk
Olive oil, salt, pepper

Preheat oven to 400. Toss the cut potatoes and cauliflower in a pan with olive oil, salt, and pepper. Cook until begins to brown and fork tender, about 20 minutes.
Sauté the onion in a pan until translucent and fragrant. Set all veggies aside to cool, about 8 minutes. Keep oven on.
In a large bowl mix the eggs and whites (whisk well), cheese, milk, dill, zest, and garlic powder. Add cooled onions, cauliflower, and potatoes. Mix well. Adjust salt and pepper to taste. I added a nice pinch of each.

Heat a large frying pan or cast iron skillet with 4 tbsp olive oil, spreading the oil around evenly and thoroughly to coat. Add the egg mixture and distribute evenly. Over medium heat, let the egg mixture set and distribute as you would an omelet. Cook just on the underside for 3 to 4 minutes, until golden brown when gently lifted with a spatula to check. Do not flip.

Transfer the pan to the oven and cook about 15 minutes until the eggs are puffed up and set. Go around the edges with a spatula to separate the edges of the frittata from the pan. Slide onto a cutting board or platter and cut into wedges. This looks beautiful served plated next to or atop dressed mixed greens.