Cauliflower and Tomato Frittata With Feta

Cauliflower and Tomato Frittata With Feta

Cauliflower, tomatoes and feta are always a good combination. Very savory and yummy.


  • 2 tablespoons extra virgin olive oil
  • 1 to 2 garlic cloves (to taste), minced
  • 1 14.5-ounce can chopped tomatoes, with juice
  • Dash of honey
  • Salt to taste
  • 1 sprig basil or 1/2 to 1 teaspoon fresh thyme leaves
  • ½ medium head cauliflower, cored and cut or broken into small florets (about 3 cups florets)
  • 2 ounces feta, crumbled (about 1/2 cup)
  • ¼ cup imported black olives, pitted and halved or coarsely chopped (optional)
  • 8 large or extra-large eggs
  • Freshly ground pepper
  • 1 to 2 tablespoons marjoram


  1. Heat 1 tablespoon olive oil over medium heat in a heavy 10-inch skillet, preferably nonstick. Add garlic and cook, stirring, until it begins to smell fragrant, about 30 seconds. Add tomatoes with liquid, honey, salt and basil sprig or thyme. Simmer over medium heat, stirring often, until tomatoes have cooked down to a fragrant, dry sauce, about 20 minutes. Make sure to cook the sauce down until it is quite pasty. If it is too watery it will dilute the eggs and the texture of the frittata will be a bit watery. Remove basil sprig. Taste and adjust seasonings.
  2. While sauce is simmering, steam cauliflower 5 to 8 minutes, until tender. Remove from heat and drain on paper towels. Add to tomato sauce and break up into small pieces with the back of your spoon. If possible, refrigerate uncovered overnight or for a few hours.
  3. Beat eggs in a large bowl. Stir in salt (about 1/2 teaspoon), pepper, tomato sauce with cauliflower, feta, olives and herbs.
  4. Clean and dry skillet and return to heat. Heat remaining olive oil over medium-high heat in the skillet. Pour in the egg mixture. Swirl pan to distribute eggs and filling evenly over the surface. Shake pan gently, tilting it slightly with one hand while lifting up edges of frittata with the spatula in your other hand, to let eggs run underneath during first few minutes of cooking.
  5. Once a few layers of egg have set, turn heat down to very low, cover, and cook 10 to 15 minutes, shaking pan gently every once in a while and lifting up the frittata and tilting the pan to let egg run underneath. Frittata should be just about set, except for the top.
  6. Meanwhile, preheat broiler. Uncover pan and place under broiler, not too closeto heat, for 1 to 3 minutes, watching very carefully to make sure top doesn’t burn. Allow it to cool for at least 5 minutes and for up to 15. Serve hot, warm, at room temperature, or cold.
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