CAULIFLOWER AND ZUCCHINI FRITTATA

Serves: 6

8 large eggs

1/4 cup (60 mL) light cream (10%)

1/2 tsp (2.5 mL) freshly ground pepper

1/4 tsp (1 mL) salt

1 cup (250 mL) crumbled feta cheese, divided

1/4 cup (60 mL) sliced green onion

2 tbsp (30 mL) chopped fresh parsley

3 tbsp (45 mL) canola oil

2 cups (500 mL) small cauliflower florets

2 cups (500 mL) thinly sliced zucchini (1/8 inch/3 mm) 2 cloves garlic, finely chopped

1/4 cup (60 mL) freshly grated Parmesan cheese

1. Whisk together eggs, cream, pepper and salt until blended. Stir in 3/4 cup (180 mL) feta cheese, green onion and parsley; set aside. Preheat broiler.

2. Heat oil in a large deep ovenproof non-stick frying pan over medium heat. Add cauliflower and zucchini; sauté until lightly browned and tender, about 5 minutes. Add garlic and sauté for 1 minute.

3. Pour egg mixture over cauliflower mixture and cook, lifting edges of frittata occasionally with a spatula, allowing uncooked egg mixture to run underneath.

4. Cook until frittata is almost set in centre. Remove from heat.

5. Sprinkle remaining 1/4 cup (60 mL) feta cheese and Parmesan cheese over frittata.

6. Broil in centre of oven until frittata is set and lightly browned, about 5 minutes.

7. Cut into wedges and serve.