Italian Frittata Recipe

Ingredients

• ½ cups fresh cauliflower florets
• 1 bell peppers, julienned
• 1 teaspoon garlic powder
• 4 cherry tomatoes, halved
• 1 tablespoon goat cheese, crumbled
• 4 medium eggs

• 1 tablespoon canola oil
• Salt and pepper to taste
• 0.66 teaspoon dried thyme
• ½ cup milk

1. Preheat oven to 350°F.
2. Place the cauliflower florets in a large pot of boiling water. Cook for 3 4 minutes until crisp-tender. Transfer to a colander and drain.
3. In a large pan, heat the oil over medium heat. Add the julienned peppers and sauté for 3–4 minutes. Make sure not to overcook.
4. Add the cauliflower and garlic powder to the pan. Season with thyme, salt and pepper, and cook for 1–2 minutes.
5. Stir in the tomatoes and cook until heated through.
6. Beat the eggs and milk together until frothy. Pour the egg mixture evenly across the pan. Cook for about 2 minutes until a small crust is formed on the bottom. Use a spatula to ease the egg slightly away from the pan and continue to cook for another 3–4 minutes, until the bottom is golden.
7. Sprinkle the crumbled goat cheese over the frittata and place in the oven for 6–8 minutes.
8. Remove from the oven and let it stand for 5 minutes covered. Slice into wedges and serve warm.