be_ixf;ym_202109 d_20; ct_50

Smoky frittata

Nutrition Facts

Serving Size 1 wedge (1/6th recipe)
Calories 163

Amount Per Serving
Monounsaturated fat 3 g
Saturated fat 5 g
Total fat 11 g
Sodium 467 mg
Cholesterol 199 mg
Dietary fiber 2 g
Protein 11 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

If you can't find smoked Gouda, add 1/4 teaspoon of liquid smoke to regular Gouda cheese.

Ingredients

(Serves 6)
  • 1 small head cauliflower, cut into medium florets
  • 6 eggs
  • 1/4 cup light sour cream
  • 2 tablespoons Dijon mustard
  • 2 teaspoons paprika
  • 3 tablespoons finely chopped chives
  • 1/4 cup shredded 2% sharp cheddar cheese
  • 1/2 cup shredded smoked Gouda cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon olive oil

Directions

Heat the oven to 375 F. In a large pan of boiling salted water, simmer the cauliflower for 4 to 5 minutes, or until semicooked. Drain and dry the cauliflower.

In a large bowl, combine the eggs, sour cream, mustard and paprika. Whisk until well-blended. Stir in the chives and 3/4 of the cheeses. Season the mixture with salt and pepper. In a large oven-safe frying pan, heat the olive oil. Fry the cauliflower for 5 minutes, until golden brown on one side. Pour the egg mixture over the cauliflower. Cook over medium heat for 5 minutes. Sprinkle mixture with the remaining cheese, and transfer the pan to the oven. Cook for 10 to 12 minutes or until the frittata is set. Remove from the oven and let frittata sit for 2 to 3 minutes. Cut into 6 wedges.

Last Updated: April 19th, 2016