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Cauliflower, Dill and feta Frittata

Yields1 Serving

See video demo here:

 1 red onion, caramelised
 1 red capsicum, fried
 1 tbsp fresh dill
 1 cup silverbeet
 1 small cauliflower, steamed and lightly chargrilled
 1 tsp Lifestream Natural B complex
 6 eggs, beaten
 4 Tbsp organic yogurt
 1tsp salt
 1tsp lemon zest
 4 Tbsp goats feta
 2 Tbsp mustard

Preheat the oven to 180°C (350°F/Gas 4).


Lightly steam the cauliflower until just tender. Set aside.


In a large bowl, whisk the eggs, yogurt, feta, mustard, zest and Bcomplex. Season with salt and pepper.


Heat the oil in a large ovenproof (preferably cast-iron) frying pan over medium heat, add onion and capsicum.


Add the cauliflower and fry, without stirring, for 2 minutes until golden on one side. Turn and fry until golden on the other side. Add the silverbeet and dill and allow to wilt a little. Pour in the egg mixture and move the veggies around the pan with a fork so they are evenly spaced. Cook for about 5 minutes until the egg starts to set and the underside browns.


Transfer the pan to the oven to finish cooking, around 20-30minutes. Remove from the oven and leave to settle for a few minutes before tucking in.