Ingredients
For the Frittata:
1 cauliflower
1 onion
3 cloves of garlic
Spinach leaves (a handful)
Olive oil (for sautéing)
4 eggs
Salt, black pepper (to taste)
4 tbsp cream cheese
1 teaspoon baking powder
90g mozzarella cheese
For the Yogurt-Dill Sauce:
250g yogurt
Fresh dill (to taste)
1/2 lemon (juice)
Salt (to taste)
Directions
Prepare the Cauliflower:
Cut the cauliflower into small florets.
Boil the florets in salted water for 3-5 minutes until slightly tender.
Drain and set aside
Sauté the Vegetables:
Finely chop the onion and garlic.
In a large skillet, heat olive oil over medium heat.
Add the onion and garlic, and sauté until translucent.
Add the spinach leaves and cook until wilted.
Add the cooked cauliflower florets to the skillet and mix well. Season with salt and black pepper to taste. Remove from heat.
Prepare the Egg Mixture:
In a large bowl, whisk the eggs.
Add the cream cheese and baking powder to the eggs, and mix until smooth.
Stir in the mozzarella cheese.
Combine and Bake:
Preheat the oven to 180°C (350°F).
Grease a baking dish with olive oil.
Combine the sautéed vegetables with the egg mixture, and pour into the baking dish.
Bake for 20 minutes or until the frittata is set and golden brown.
Prepare the Yogurt-Dill Sauce:
In a small bowl, combine the yogurt, finely chopped dill, lemon juice, and salt.
Mix well and adjust seasoning to taste.
Serving Suggestions
Serve the frittata warm, sliced into wedges.
Drizzle or serve with the yogurt-dill sauce on the side
