Yields 6 – 8
1 cup of Potlatch Pilaf (dry)
3 cups of water
6 large eggs
8 oz. mascarpone cheese
2 tablespoon flat-leaf parsley, chopped
1 teaspoon sea salt
½ teaspoon freshly ground pepper
¼ teaspoon ground nutmeg
½ teaspoon sweet paprika plus pinch for garnish
2 tablespoons extra virgin olive oil
1 cup sweet onion in long thin slices
1 medium cauliflower head, diced small
½ cup finely grated parmesan
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.