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ARC & Roasted Cauliflower Frittata

Yield: 4 to 6 slices

Prep Time: 15 minutes
Cook Time: 30 minutes

For the Roasted Cauliflower:

  • ½ head Cauliflower, cut into bite size florets
  • 2T Extra Virgin Olive Oil
  • ½t Kosher Salt

In a mixing bowl, toss the florets with the olive oil and then sprinkle with the salt. Transfer to a baking sheet and roast in a 450°F oven for about 12 minutes or until beginning to brown and are tender.

To Finish the Frittata:

  • 8 Eggs
  • ½C Half & Half
  • ½t Kosher Salt
  • ¼t Fresh Ground Black Pepper
  • 2T Fresh Parsley, chopped
  • 1C Adams Reserve Cheddar, grated
  • 1T Butter

In a mixing bowl, whisk together the eggs, Half & Half, parsley, salt and pepper. In a 10", non-stick sauté pan over medium-high heat, melt the butter. Once the butter is melted, add in the cauliflower and the egg mixture, stir gently with a rubber spatula until the eggs just begin to thicken slightly. Then sprinkle with the cheese and put into a 350F oven and bake for about 10 minutes or until fully set. Remove from the oven and let rest for 5 minutes. Slice and serve.