A beautiful frittata made from golden-yolked eggs from free-range chooks, cauliflower, peas that have been pounded with lemon and dill, and crumbly goat’s cheese. This is a great alternative to heavy, cheesy omelette recipes, and perfect tomorrow’s lunch – served hot or cold with a big green salad… eggy heaven.
¼ cup (50ml) coconut cream
2 tbsp olive oil
½ red onion, thinly sliced
1 garlic clove, finely sliced
¼ cauliflower, florets
100g crumbled goat’s cheese
1 cup frozen peas, thawed
1 handful of fresh dill
Freshly ground black pepper
Extra virgin olive oil
Preheat oven grill to 220C
Crack the eggs into a mixing bowl and season with a pinch of salt and a few turns of the pepper grinder. Add coconut cream and squeeze in the juice of half a lemon and whisk to combine. Set aside.
Add cauliflower florets to a saucepan of boiling water with a pinch of salt and boil for 5 minutes. Drain. Set aside.
Add the peas and a pinch of sea salt to a pestle and mortar. Add a small handful of dill and bash to a rough paste. Squeeze in the juice of remaining lemon and stir. Season to taste. Set aside.
Heat a few tablespoons of olive oil in a non-stick fry pan (approx. 20cm). Add the sliced onion and garlic and cook for 3-4 minutes on a low-medium heat, until just beginning to brown. Stir half the peas and half of the cauliflower into the egg mixture.
Pour the egg mixture over the onions, the dollop little spoonfuls of the remaining smashed peas into the egg. Arrange the remaining cauliflower florets on top and crumble over the goat’s cheese.
Turn up the heat and cook for 1-2 minutes until beginning to firm up then transfer to the hot oven to cook for 5-7 minutes, or until golden and puffed.
Serve hot or cold straight from the pan or remove the frittata from the pan by placing a plate over the pan and flipping it over quickly. Top with extra cheese and dill.
I served this with a lovely beetroot relish and a simple rocket salad.