Here’s a delicious and versatile recipe using your ingredients—Roasted Cauliflower & Broccoli Frittata with Sautéed Veggies! It’s a hearty, protein-packed dish perfect for breakfast, brunch, or a light dinner.
Ingredients
For the Roasted Veggies:
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450g cauliflower, cut into florets
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300g broccoli, cut into florets
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2 tbsp olive oil
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Salt & black pepper, to taste
For the Sautéed Veggies:
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1 onion, diced
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1 carrot, grated or thinly sliced
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2 red bell peppers, diced
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230g cherry tomatoes, halved
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2 tbsp olive oil
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Handful of fresh parsley, chopped
For the Frittata:
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5 eggs, beaten
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2 tbsp milk (or cream)
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Salt & pepper, to taste
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Optional: Grated cheese (cheddar, feta, or Parmesan)
Instructions
1. Roast the Cauliflower & Broccoli:
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Preheat oven to 400°F (200°C).
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Toss cauliflower and broccoli with olive oil, salt, and pepper on a baking sheet.
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Roast for 20-25 mins until tender and slightly charred.
2. Sauté the Vegetables:
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Heat olive oil in a large oven-safe skillet (cast iron works best).
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Sauté onion and carrot for 3-4 mins until soft.
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Add bell peppers and cherry tomatoes, cooking for another 3-4 mins.
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Stir in parsley and roasted cauliflower/broccoli.
3. Make the Frittata:
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In a bowl, whisk eggs, milk, salt, and pepper.
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Pour egg mixture over the sautéed veggies in the skillet. Stir gently to distribute.
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Cook on medium-low heat for 5-6 mins until edges set.
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Optional: Sprinkle with cheese, then transfer to the oven to broil for 2-3 mins until the top is golden and eggs are fully set.
4. Serve:
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Garnish with extra parsley and a drizzle of olive oil.
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Slice into wedges and enjoy warm or at room temperature!
Serving Ideas
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Pair with a green salad or crusty bread.
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Great for meal prep—stores well in the fridge for 3 days.
Why You’ll Love It
✅ Packed with veggies and protein.
✅ Easy to customize—add cheese, herbs, or spices.
✅ Works for any meal—breakfast, lunch, or dinner!
Enjoy your colorful, nutrient-rich frittata! 🍳🥦