Mushroom, Feta and Cauliflower Frittata

Mushroom, Feta and Cauliflower Frittata

Sick of the same old work lunch? Try this filling Mushroom, Feta and Cauliflower Frittata that is packed with vegetables and can be made in advance for the week ahead.


  • 1 tbsp extra virgin olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, crushed
  • 300g button mushrooms, thinly sliced
  • 200g swiss brown mushrooms, thinly sliced
  • 500g cauliflower florets
  • 8 eggs
  • 1/2 cup milk
  • 1 cup flat leaf parsley, finely chopped, plus extra to serve
  • Sea salt and black pepper, to taste
  • 100g feta, crumbled

To make:

  1. Preheat oven to 200┬░C.
  2. Heat the oil in a large frying pan over high heat. Add the onion, garlic and mushroom, and cook for 3 minutes or until lightly golden. Set aside.
  3. Place the cauliflower in a food processor and pulse until it resembles rice.
  4. Place the eggs, milk, tarragon, parsley, salt and pepper in a large bowl, whisk to combine. Add the cauliflower and mushroom mixture and stir to combine.
  5. Pour mixture into a large baking dish and sprinkle with the feta. Cook for 30-40 minutes or until just cooked through.  Serves 4-6.

Recipe from Donna Hay.


Leave a Reply

Your email address will not be published. Required fields are marked *