Roasted cauliflower and camembert frittata
https://www.coop.co.uk/recipes/roasted-cauliflower-and-camembert-frittata
You only need a few ingredients for this easy veggie frittata, and you can get ahead by roasting the cauliflower the day before
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Feeds
4
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Ready in
55 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 5g
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Ingredients
- 1 Co-op British cauliflower, trimmed and cut into 8 wedges through the stem
- 1 tbsp Co-op olive oil
- 1 tsp dried thyme
- 125g bag Co-op British baby spinach
- 6 Co-op British free range eggs
- 80g Co-op Camembert, roughly chopped
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Toss the cauliflower with ½ tbsp of the oil and put on a baking tray
- Sprinkle with the thyme and seasoning
- Roast for 30 mins, until tender and starting to crisp up
- Heat half the remaining oil in a 20cm nonstick ovenproof frying pan on a medium heat
- Add the spinach, reserving a handful, and cook for 2 mins or until wilted
- Beat the eggs and season. Once the spinach has wilted, add the rest of the oil and stir in the egg
- Evenly top with the roasted cauliflower, the remaining handful of spinach and the cheese
- Cook over a medium high heat until the edges of the egg are cooked, 3-4 mins
- Meanwhile, preheat the grill to high
- Put the pan under the grill and cook for 4–5 mins, until the cheese and cauliflower are golden
- Leave to cool completely in the pan before slicing to serve
