Recipe by: Bluebird Grain Farms
Servings: 6 – 8
1 C Potlatch Pilaf (dry)
3 C Water
6 Large eggs
8 oz. Mascarpone cheese
2 T Flat leaf parsley, chopped
1 t Sea salt
½ t Freshly ground pepper
¼ t Ground nutmeg
½ t Sweet paprika plus pinch for garnish
2 T Extra virgin olive oil
1 C Sweet Onion in long thin slices
1 Medium cauliflower head, diced small
½ C Finely grated Parmesan
Turn oven to 375.
Bring 3 cup water to 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 medium bowl combine onion and cauliflower and toss with 2 tablespoon 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 medium bowl whisk together eggs, Mascarpone, parsley, remaining sea salt, pepper and nutmeg, set aside.
In 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, about 3 minutes.
Remove from oven and let sit for 5 minutes.