Roasted cauliflower, ham and mustard frittata
Roasting cauliflower gives it a unique nutty flavour and crunchy texture that partners perfectly with other tasty ingredients in this epic frittata.
500 g, cut into florets
Baby spinach leaves
Deli-sliced leg ham
120 g, sliced, roughly chopped
1 x 3 second spray(s)
- Preheat oven to 180°C. Line a baking tray with baking paper. Spread cauliflower over prepared tray, lightly spray with oil and season with salt and pepper. Bake for 20 minutes, or until tender and lightly golden.
- Meanwhile, place spinach into a colander set over the sink. Pour over enough boiling water to wilt spinach. Cool slightly, then press with the back of a spoon to remove as much liquid as possible. Transfer to a board and roughly chop.
- Whisk eggs and mustard in a large bowl and season with salt and pepper. Add cauliflower, spinach and ham and stir to combine.
- Lightly spray a 20cm round cake tin with oil and line base and side with baking paper. Place prepared tin on a baking tray and pour in egg mixture. Bake for 30 minutes or until set and golden. Stand in tin for 10 minutes before turning out onto a serving plate.
For a delicious, zesty side, lightly steam broccolini and green beans, season with freshly ground pepper and toss with a drizzle of lemon juice and olive oil.