A very tasty bite for a brunch, lunch, or light dinner.
Cauliflower frittata (slightly modified from this recipe)
3 tablespoons margarine
1 tablespoon extra virgin olive oil
1 small head of cauliflower, cut into 1″ florets (2 cups)
1 large onion, halved and thinly sliced
3 garlic cloves, thinly sliced
10 large eggs, room temperature, lightly beaten
2 tablespoons panko
2 teaspoons thyme leaves
grated soy parmesan
Preheat oven to 400 degrees F. In a 10″ nonstick oven-proof skillet, melt 1 tablespoon margarine in the olive oil. Add the cauliflower florets, season with sea salt and cook over high heat, without stirring, until golden brown on the bottom, about 2 minutes. Toss the cauliflower florets in the pan and cook until golden brown all over and just tender, about 3 minutes longer. Add the sliced onion and 1 tablespoon of the margarine and cook, stirring occasionally, until the onion is softened, about 3 minutes. reduce the heat to moderate, add the garlic and cook until it is softened, about 1 minute longer. Add the remaining 1 tablespoon margarine and swirl the pan to melt it.
Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon sea salt. Pour the eggs over the cauliflower and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue cooking the frittata until the bottom is golden and the top is just slightly runny, about 3 minutes.
Sprinkle the panko crumbs and thyme over the frittata and bake until it is just set, about 3 minutes longer. Sprinkle the frittata with soy parmesan cheese and slide it onto a work surface or platter. Cut the frittata into wedges and serve warm or at room temperature. Makes 4 servings.