Mushroom, Feta and Cauliflower Frittata

Sick of the same old work lunch? Try this filling Mushroom, Feta and Cauliflower Frittata that is packed with vegetables and can be made in advance for the week ahead.

Preparation time: 5 minutes
Cooking time: 50 minutes
Recipe from Donna Hay and re-made by GH Nutrition
Serves 4-6

1 tbsp extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, crushed
300g button mushrooms, thinly sliced
200g swiss brown mushrooms, thinly sliced
500g cauliflower florets
8 eggs
1/2 cup milk
1 cup flat leaf parsley, finely chopped, plus extra to serve
Sea salt and black pepper, to taste
100g feta, crumbled

Preheat oven to 200°C.
Heat the oil in a large frying pan over high heat. Add the onion, garlic and mushroom, and cook for 3 minutes or until lightly golden. Set aside.
Place the cauliflower in a food processor and pulse until it resembles rice.
Place the eggs, milk, tarragon, parsley, salt and pepper in a large bowl, whisk to combine. Add the cauliflower and mushroom mixture and stir to combine.
Pour mixture into a large baking dish and sprinkle with the feta. Cook for 30-40 minutes or until just cooked through.

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