January 3, 2014

Potlatch Pilaf Frittata with Roasted Cauliflower & Sweet Onion

Print Recipe
8 servings


  • 1 cup Potlatch Pilaf dry
  • 3 cups water
  • 6 large eggs
  • 8 ounces mascarpone cheese
  • 2 tablespoons flat-leaf parsley chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper freshly ground
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon sweet paprika
  • 2 tablespoons extra virgin olive oil
  • 1 cup sweet onion cut into long thin slices
  • 1 medium cauliflower head diced small
  • 1/2 cup parmesan finely grated


  • Turn oven to 375.
  • Bring 3 cup water to a rolling boil, add Potlatch Pilaf and simmer on low for 35 minutes. Remove from heat and let sit for 10. Drain any excess liquid if necessary.
  • While pilaf is cooking; chop sweet onion and cauliflower. In a medium bowl combine onion and cauliflower and toss with 2 tablespoons of olive oil, ½ teaspoon sea salt, and ½ teaspoon sweet paprika until olive oil, spices and vegetables are evenly distributed.
  • Pour mixture into shallow roasting pan and roast for 30-35 minutes, frequently tossing mixture with a spatula, until cauliflower and onions are golden brown. Remove from oven.
  • Turn oven to broiler setting.
  • In a medium bowl whisk together eggs, Mascarpone, parsley, remaining sea salt, pepper, and nutmeg, set aside.
  • In a large bowl combine cooked pilaf and roasted cauliflower mixture until evenly incorporated. Pour mixture into a cast-iron skillet.
  • Pour the egg and mascarpone mixture evenly over the mixture of pilaf mixture. Cook on stovetop, partially covered, until edges become firm, about 5 minutes. Sprinkle the top with parmesan and remaining paprika.
  • Place the pan under the broiler until frittata is puffed and the eggs are nicely browned for about 3 minutes.
  • Remove from oven and let sit for 5 minutes.