Tomato, Cauliflower, and Cheese Frittata

Makes 2 servings

4 eggs
2 plum tomatoes, chopped
½ small white onion, diced
3 cloves garlic, minced
½ small head cauliflower, finely chopped
⅓ cup olive oil
1 tablespoon salt
1 tablespoon pepper

  1. Preheat the oven to 350°F.
  2. Whisk the eggs in a large bowl, then add the tomatoes.
  3. Put the onion, garlic, cauliflower, oil, salt, and pepper into a large, oven-safe sauté pan (no plastic handles, please!). Place the pan over low to medium-low heat (you don't want to brown the ingredients) and cook the mixture for 7 to 10 minutes, stirring, until everything is soft and hot.
  4. Pour the vegetables and hot oil into the egg mixture, and stir to combine (this will partially cook the eggs).
  5. Pour the mixture back into the sauté pan. Using a rubber spatula, move the mixture around as if scrambling eggs until the eggs are mostly set. Place the pan in the oven for 5 minutes and bake until all the ingredients have set. Cool slightly, cut, and serve.

Travis H. Bettinson, Personal Chef, Seattle, Washington