Ingredients
- 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
Methods
- 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.
