Roasted spring onion + cauliflower frittata
  • 1 bunch spring onion (scallions)
  • ½ small head cauliflower
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 1 – 2 tsp salt
  • 50g feta, crumbled
  • 5x eggs
  • 1 Tbsp milk
  • ¼ cup freshly grated parmasen
  1. Preheat oven to 180 C || 355 F
  2. Top and tail 1 bunch spring onion. Finely slice the green ends and set to the side.
  3. Lightly grease a baking tray and place the spring onion in a single layer. Roast for 30mins or until nice and golden, but not burnt.
  4. Meanwhile, finely chop the cauliflower – I use a food processor to get mine into tiny florets, only a little larger than breadcrumbs.
  5. Heat the oil in a frypan and add the garlic. Cook, stirring, until fragrant, around 30 seconds. Add the cauliflower and stir well to combine. Season well with the salt, and cook over medium heat, stirring occasionally, for around 8 – 10 minutes until cooked through and starting to brown.
  6. Remove from heat, and transfer to a greased baking dish if your fry-pan isn’t oven proof.
  7. Stir through the crumbled feta and the chopped green ends from the spring onion.
  8. Beat the eggs with the milk, and pour over the cauliflower mix. Place the roasted spring onion across the top and sprinkle with the parmesan.
  9. Bake 15 - 20 mins until firm.
Recipe by to her core at