Cauliflower and Tomato Frittata with Feta

Rating: ★★★★★ (531 reviews) | Total Time: 1 hour | Servings: 2-3 people

Ingredients

• 2 cups cauliflower florets (approximately 1 small head)

• 1 can (14 oz/400 g) diced tomatoes (or 2 cups fresh diced tomatoes, peeled if preferred)

• 8 oz (225 g) feta cheese, crumbled (adjust to taste)

• 6 large eggs (approximately 300 ml)

• 2 tablespoons extra-virgin olive oil

• 2 garlic cloves, minced (optional, for aromatic depth)

• 1 teaspoon dried oregano (or fresh thyme/rosemary, if available)

• Salt and freshly ground black pepper to taste

• Optional: ¼ teaspoon red pepper flakes (for subtle heat)

Preparation & Instructions

Step 1: Preheat & Prep Cauliflower

• Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) oven-safe skillet or small baking dish with olive oil.

• For cauliflower: Cut into uniform florets. To ensure tenderness, roast cauliflower on a baking sheet: Toss with 1 teaspoon olive oil, a pinch of salt, and pepper. Roast for 15–20 minutes until golden and tender. Alternatively, steam florets for 5–7 minutes until soft but not mushy. Cool slightly before use.

Step 2: Simmer the Tomato Sauce

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic (if using) and sauté for 30 seconds until fragrant.

• Add diced tomatoes (canned or fresh). For fresh tomatoes, cook longer to reduce moisture: Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens to a "pasty" consistency (key to avoiding a watery frittata). Season with oregano, salt, pepper, and red pepper flakes (if using). Remove from heat and cool slightly.

Step 3: Assemble & Bake

• In a large bowl, whisk eggs until smooth. Add the cooled tomato sauce, roasted cauliflower, and ¾ of the crumbled feta. Stir to combine. Season with additional salt/pepper to taste.

• Transfer the mixture to the prepared skillet/baking dish. Sprinkle the remaining feta on top.

• Bake for 25–30 minutes, or until the frittata is set (center no longer jiggles) and the top is golden brown. The edges will puff slightly and appear firm.

Step 4: Rest & Serve

• Remove from oven and let rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.

Chef’s Tips

• Advance Prep: Prepare the tomato sauce up to 24 hours in advance. Store uncovered in the refrigerator; bring to room temperature before using to enhance flavor and reduce cooking time.

• Seasonal Adaptation: In winter, canned tomatoes yield a concentrated, low-effort base. In summer, substitute with 2 cups fresh, ripe tomatoes (seeded if very juicy).

• Texture Control: Ensure the tomato sauce is thoroughly reduced to a thick paste—excess moisture will dilute the eggs and yield a watery result.

• Feta Variation: For a tangier profile, use aged feta; for a milder flavor, blend in goat cheese or reduce feta quantity.

Note: This frittata’s versatility makes it ideal for leftovers; store in an airtight container for up to 3 days and reheat gently in a 300°F (150°C) oven.