Frittata with Cheddar, Scallion, Cauliflower, and Spring Garlic
2 individual cast iron skillets
4 eggs, cracked in a bowl and scrambled
1 tbsp whole milk
2 scallions, finely diced
1/2 spring garlic bulb, roughly chopped
1/2 C Tillamook cheddar, shredded
2/3 C cauliflower, chopped into small pieces
Unsalted organic butter
Freshly cracked black pepper
Avocado, sliced (optional)
Mixed greens, tossed with olive oil and balsamic vinegar (optional)
Preheat oven to 350ºF. Place the skillets on the stove, turn the heat on medium, and melt 1/2 tbsp butter in each. Divide the garlic, scallions, and cauliflower equally between the two skillets. Stir and cook for 3-5 minutes until the cauliflower begins to brown. Season with sea salt and pepper. Add a splash of olive oil if the vegetables start to stick.
While the vegetables are cooking, add the shredded cheese and milk to the bowl of whisked eggs. Stir to combine. Season with sea salt and pepper. Turn the heat off the vegetables once they are done cooking.
Pour the egg mixture equally between the two skillets. Place the skillets in the oven and cook for 12-15 minutes, or until the center of the frittatas has set and firmed up a bit. Remove from the oven and serve with slices of fresh avocado and mixed greens.