Spiced Cauli Frittata
- 15m Prep Time
- 45m Cook Time
- 1h 0mReady In
A gently spiced frittata with roasted cauliflower and potatoes, perfect for a substantial lunch. Serve with a simple dressed salad.
Ingredients
- 1 small cauliflower chopped into bite-size pieces
- 1 potato chopped into small pieces
- vegetable oil
- 8 large eggs
- 60 ml milk
- 80 g Parmesan finely grated
- 9.86 ml cumin seeds
- 1 red onion finely sliced
- 2 green chillies sliced
- 2.46 ml ground turmeric
- 4.93 ml ground coriander
- 0.5 bunch fresh coriander/cilantro roughly chopped
- salt
- black pepper
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 272 mg
- Iron: 4.41 mg
- Magnesium: 47.8 mg
- Phosphorus: 421 mg
- Potassium: 482 mg
- Zinc: 2.34 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- vegetable oil
- 8 large eggs
- 60 ml milk
- 9.86 ml cumin seeds
- 2.46 ml ground turmeric
- 4.93 ml ground coriander
- salt
- black pepper
Prepare
- 1 small cauliflower, chopped into bite-size pieces
- 1 potato, chopped into small pieces
- 80 g Parmesan, finely grated
- 1 red onion, finely sliced
- Slice 2 green chillies
- 0.5 bunch fresh coriander/cilantro, roughly chopped
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/gas mark 6.
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Step 2.
Line a baking sheet with non-stick baking parchment, then add the chopped cauliflower and potatoes with a drizzle of oil and season with salt and pepper. Bake for 30–35 minutes, or until cooked through but still holding their shape, then remove from the oven but leave it on.
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Step 3.
Meanwhile, add the eggs to a measuring jug along with the milk, Parmesan and a generous pinch of salt and pepper, and whisk until well beaten. Set aside.
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Step 4.
Heat 2 tbsp of oil in a large, non-stick, ovenproof frying pan/skillet over a medium heat. When hot, add the cumin seeds and let sizzle, then add the sliced onion and green chillies and cook for 4–5 minutes, or until softened.
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Step 5.
Add the turmeric and ground coriander and cook for a further 1–2 minutes, then add the roasted cauliflower and potatoes, give everything a good mix, then spread it all out in the pan.
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Step 6.
Evenly pour over the egg mixture, then carefully put the frying pan into the oven and cook for 15 minutes, or until the frittata is puffed up and golden brown.
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Step 7.
Remove from the oven and let stand for 5–10 minutes before flipping out onto a plate. Garnish with chopped coriander to serve.