ARC & Roasted Cauliflower Frittata

Published on May 3, 2017 | By Adams Reserve |

For the Roasted Cauliflower:
½ head Cauliflower, cut into bite size florets
2 T Extra Virgin Olive Oil
½ t 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
½ C Half & Half
½ t Kosher Salt
¼ t Fresh Ground Black Pepper
2 T Fresh Parsley, chopped
1 C Adams Reserve Cheddar, grated
1 T 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 350°F oven and bake for about 10 minutes or until fully set. Remove from the oven and let rest for 5 minutes. Slice and serve.