Cauliflower, Mossfield Gouda & Leek Frittata
Cauliflower, Mossfield Gouda & Leek Frittata
This creamy frittata was crafted for the Organic Trust Food Festival cookery stage, held in Merrion Park last weekend. Richard and I had an incredible time meeting passionate farmers, growers, food enthusiasts and health-conscious individuals, all dedicated to making positive changes in the world. Frittatas are wonderfully simple to prepare, and this recipe combines cauliflower and cheese (a match made in heaven) to create a deliciously satisfying dish. The sweetness of the leeks and the hint of thyme perfectly complements the creamy texture, making this frittata both a delicious vegetarian option and low-carb, not to mention affordable.A special thanks to Mossfield Cheese for generously donating their beautiful Gouda cheese, one of our favourites. We are also deeply grateful to all the organic farmers and growers who contributed to this dish, especially to Jenny and her family at McNally Family Farm, Hilda and Dominic at Castleruddery Organic Farm and Rose at Spring Cottage Farm. Your wonderful ingredients truly made this recipe shine.Lastly I really want to say a big thank you to all the team at Organic Trust; Colin, Billy, Bobby, Thien and his team of chefs for inviting Richard and myself to be part of such a prestigious event. We are already looking forward to next year.
Serves:
4
Course Breakfast, Brunch, Dinner, Lunch, Snacks
Diet Child Friendly, Diabetic Friendly, Gluten Free, Grain Free, Gut health, Ketogenic, Low Carb, Sugar free, Vegetarian
Servings 4 to 6 people
Ingredients
- 1 tbsp butter
- 100 g 2 large florets cauliflower rice (raw cauliflower blended to crumb texture)
- 100 g leek thinly sliced (1 small leek)
- 20 g spring onion or scallion finely chopped (1 small bunch)
- 2 tsp finely chopped thyme
- 6 large organic eggs whisked
- 200 g Mossfield cheddar cheese
- 50 ml fresh cream *opt
- Salt and freshly ground pepper to season
Method
- Pre-heat oven to 180c fan. Place a pan over a medium heat, melt the butter on the pan add sliced leek, spring onion, thyme and cauliflower, sauté for 4-5 minutes until soft.
- In a medium-size mixing bowl, whisk together eggs, cheese, and cream if using, season with salt and freshly ground pepper.
- Pour egg mixture into the pan and gently stir into cauliflower mix. Cook for about one minute then cover pan - first with baking paper, then tinfoil. Transfer to oven for 30-40 minutes or until cooked. Remove foil and parchment for last few minutes of cooking.
- Serve with green leaves or vegetables, for breakfast, lunch or dinner.
Maggie's Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Fantastic in a lunchbox.
- For a speedier frittata, cook the mix in individual oiled muffin tins for about 10 - 15 minutes or until cooked.
- Always try and source organic or free range eggs
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