This incredibly delicious and hearty dish is perfect for a weekend meal! It’s packed with cauliflower, broccoli, and other garden-fresh vegetables, all enveloped in a creamy, cheesy sauce.
I confess, I used to be a bit of a takeout fiend. Weekends were especially dangerous, filled with the allure of greasy delivery menus and the siren song of “I don’t feel like cooking tonight.” But then I discovered the magic of frittatas.
These savory egg bakes are like a warm hug on a plate, customizable with endless flavor combinations and bursting with good-for-you ingredients. This recipe, in particular, has become my weekend go-to. It’s packed with cauliflower and broccoli – hello, veggie power! – and the secret creamy sauce? Let’s just say it’s a game-changer.
The best part? It’s surprisingly easy to whip up, even for someone like me who used to think “gourmet” meant delivery with a hefty price tag. So ditch the takeout menus, gather your favorite fresh ingredients, and get ready to experience a flavor explosion that will leave you wondering why you ever settled for greasy delivery in the first place. Trust me, this recipe is about to become your weekend hero too!
Ingredients
For the vegetables:
- Cauliflower – 450 g (about 1 pound)
- Broccoli – 300 g (about 10.5 ounces)
- Salt
- Black pepper
- Olive oil
- Milk – 2 tablespoons
- Onion – 1 small, diced
- Carrot – 1 small, diced
- Bell pepper – 2, any color, diced
- Cherry tomatoes – 230 g (about 8 ounces)
For the egg mixture:
- Eggs – 5 large
- Salt
- Black pepper
- Curry powder (optional)
- Heavy cream – 200 ml (about 3/4 cup)
- Flour – 100 g (about 3/4 cup)
- Grated cheese – 70 g (about 2.5 ounces)
- Fresh parsley, chopped
- Fresh dill, chopped
For the creamy sauce:
- Greek yogurt – 2 tablespoons
- Mayonnaise – 1 tablespoon
- Garlic cloves – 2, minced
- Fresh dill, chopped
Instructions
- Prepare the vegetables: Wash and chop the cauliflower and broccoli florets into bite-sized pieces. In a pot of boiling water, blanch the cauliflower and broccoli for 2 minutes. Drain and set aside.
- Sauté the vegetables: Heat olive oil in a pan over medium heat. Add the onion and cook until softened, about 3 minutes. Add the carrot and cook for another 3 minutes, until slightly softened.
- Assemble the dish: In a large bowl, whisk together the eggs, salt, pepper, and curry powder (if using). Stir in the cooked vegetables, chopped parsley, and grated cheese.
- Bake the frittata: Preheat your oven to 180°C (350°F). Pour the egg mixture into a greased baking dish. Bake for 40 minutes, or until the center is set and a toothpick inserted comes out clean.
- Make the creamy sauce: While the frittata is baking, combine Greek yogurt, mayonnaise, minced garlic, and fresh dill in a small bowl. Season with salt and pepper to taste.
- Serve and enjoy: Once the frittata is cooked through, let it cool slightly before slicing and serving. Top each slice with a dollop of the creamy sauce and garnish with fresh dill.
Tips
- For a vegetarian option, omit the cheese.
- You can also add other chopped vegetables to the frittata, such as mushrooms, zucchini, or spinach.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
