Roasted Cauliflower Proscuitto Cheese Frittata

Frittatas are genius and a great use for leftovers. This one utilizes leftover spaghetti, veggies and cheese, all held together by 2 eggs and milk. A great way to reduce food waste. 

Photography By | January 19, 2019

Ingredients

  • 1/2 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 2 ounces prosciutto
  • 1 cup cooked leftover pasta (linguine or spaghetti works best)
  • 2 ounces cheese of your choice (we used an English cheddar)
  • 2 eggs
  • 1 cup milk

Preparation

1. Preheat oven to 375F. Toss cauliflower with olive oil, salt and pepper. Roast for 30-45 mnutes or until browned. 

2. Place proscuitto in an oven-proof skillet and saute 5 minutes. Add pasta, cauliflower and cheese. whisk eggs and milk and pour over pasta mixture. Over medium heat, cook 5-10 minutes or until set. Place under broiler to brown. Alternatively, bake in oven for 10-15 minutes. Serves 2. 

 

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Ingredients

  • 1/2 head cauliflower, cut into florets
  • 1 tablespoon olive oil
  • 2 ounces prosciutto
  • 1 cup cooked leftover pasta (linguine or spaghetti works best)
  • 2 ounces cheese of your choice (we used an English cheddar)
  • 2 eggs
  • 1 cup milk
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