A simple recipe that can be easily adapted and works well as a healthy breakfast, lunch or dinner!
1 large cauliflower, leaves and cre removed, and cut into medium florets
2 tbsp olive oil
2 onions, halved and finely sliced
6 Medium Eggs
80g Reduced Fat Halloumi, coarsely grated
¼ x 28g pack coriander, roughly chopped
Green salad, to serve (optional)
1. Preheat the oven to 200°C, gas mark 6 and line a large baking tray with parchment. Toss the cauliflower florets with 1 tbsp oil, season and spread out on the tray. Roast for 8 minutes, stir and then roast for 8 minutes more. Remove and change the oven to a medium grill setting.
2. Meanwhile, heat ½ tbsp oil in a 22-23cm ovenproof frying pan over a medium heat. Fry the onions with a pinch of salt for 15 minutes, stirring regularly until golden. Remove from the heat. Whisk the eggs in a large bowl.
3. Stir the hot cauliflower, onions, halloumi and coriander into the egg. Return the frying pan to the heat with the remaining oil. Add the egg mixture, spreading it out.
4. Cook for 5-6 minutes, tipping the pan occasionally to allow any uncooked egg to run to the edges. Grill for 5-6 minutes, or until firm. Remove and cool in the pan for 5 minutes, then carefully invert onto a board. Cut into quarters and serve with green salad.
This recipe is great for using up vegetables and bits from your fridge, so if you wanted to add in peppers or swap Halloumi for meat for example, give it a try!
(Recipe adapted from Waitrose: Cauliflower, onion & halloumi frittata (waitrose.com))
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