CAULIFLOWER AND ZUCCHINI FRITTATA

Ingredients

• ​8 large eggs
• 1/4 cup light cream (10%)
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt
• 1 cup crumbled feta cheese, divided
• 1/4 cup sliced green onion
• 2 tbsp chopped fresh parsley
• 3 tbsp canola oil
• 2 cups small cauliflower florets
• 2 cups thinly sliced zucchini (1/8 inch)
• 2 cloves garlic, finely chopped
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Whisk together eggs, cream, pepper and salt until blended. Stir in 3/4 cup feta cheese, green onion and parsley; set aside.
2. Preheat broiler.
3. Heat oil in a large deep ovenproof non-stick frypan over medium heat. Add cauliflower and zucchini; sauté until lightly browned and tender, about 5 minutes. Add garlic and sauté for 1 minute.
4. Pour egg mixture over cauliflower mixture and cook, lifting edges of frittata occasionally with a spatula, allowing uncooked egg mixture to run underneath.
5. Cook until frittata is almost set in centre. Remove from heat. Sprinkle remaining 1/4 cup feta cheese and Parmesan cheese over frittata.
6. Broil in centre of oven until frittata is set and lightly browned, about 5 minutes. Cut into wedges and serve.