Sometimes you have odds and ends in the fridge. This was the inspiration for Scraps Frittata which in the end turned out fine. The other night at a bring a dish dinner I was asked to bring some Roasted Cauliflower with Parmesan for a side veggie. Our gracious host well known for his blunt honesty said,
“Maybe we shouldn’t have microwaved the cauliflower. The texture was different.”
I agreed. The veggie was kind of mushy. Maybe I shouldn’t have made the cauliflower earlier, covered the dish with aluminum foil, then microwaved it for serving. This veggie is obviously best served immediately from the oven.
Our host who does not like leftovers besides Good Pie didn’t want the rest of the veggie so I took it back home. What do you do with about 3 cups of leftover mushy roasted cauliflower?
- 2 T EV olive oil
- 1/2 medium sweet onion diced
- 2 C red potatoes small dice
- 6 eggs
- 3 cups Roasted Cauliflower with Parmesan
- shredded sharp Cheddar cheese about a cup
- shredded Monterrey Jack cheese about a half cup
- Parmesan cheese grated, a couple of Tablespoons
- Dried thyme, healthy pinch
- Salt and pepper
- Heat the olive oil in an 10 inch non-stick pan.
- Add the potatoes and cook until nearly cooked through, about 10-15 minutes medium heat.
- Add the onion and saute for five minutes.
- Add the thyme, salt, and pepper.
- Spread the cauliflower over the potato/onion mixture.
- Sprinkle the cheeses over the veggies.
- Beat the eggs. Pour over the vegetable mixture.
- Preheat your broiler.
- Allow the frittata to sit over a very low flame until set.
- Place the pan under the broiler to brown the top.
- Remove from the broiler and place the frittata on a serving plate.
- Serve warm or cold. Makes about 6 servings.