Cauliflower and Tomato Frittata with Feta

February 10, 2015

 

from the New York Times

 

Cauliflower, tomatoes and feta are always a good combination. This being a winter frittata, I used canned tomatoes for the sauce, but in summer the same dish can be made with fresh tomatoes. Make sure to cook the sauce down until it is quite pasty. If it is too watery it will dilute the eggs and the texture of the frittata will be a bit watery. Even better, make the tomato sauce a day ahead and keep uncovered in the refrigerator.

 

Get the recipe!

Please reload

Featured Posts

#farmerfridays: Main Street Farms

February 9, 2018

1/10
Please reload

Recent Posts
Please reload

Search By Tags