Stuff My Kid Eats: Roasted Cauliflower and Goat Cheese Frittata

Stuff My Kid (Mostly) Eats

Now before you go saying: “Whaaaaatever! There’s no way her toddler eats that! My kid would never eat roasted cauliflower!” Well, she didn’t, not technically. She ate the entire slice of frittata that I gave her, yet somehow managed to ferret out every little piece of cauliflower in it. At the end of the meal, there was a very sad looking pile of mutilated white stuff at the edge of her plate which she pointed to and firmly said “NO!” So there it is. That is my disclaimer. My kid doesn’t eat everything! At any rate, the meal was great, my husband and I loved it, and you could easily substitute the cauliflower for another vegetable that won’t cause a juvenile uprising at the dinner table. (Recipe slightly adapted from Fine Cooking.)

Roasted Cauliflower and Goat Cheese Frittata

The beauty of this dish is that the ingredients can be adapted to fit your taste, AND it works well for breakfast, lunch, or dinner! 

Roasted Cauliflower and Goat Cheese Frittata

  • 1 small red or yellow onion, halved and thinly sliced lengthwise
  • 2 Tbsp. distilled white vinegar
  • Kosher salt
  • 2 cups cauliflower florets (about ½ small head), cut into 1-inch pieces, or 2 cups of another favorite vegetable
  • 2 Tbsp. plus 2 tsp. olive oil
  • Freshly ground black pepper
  • 8 large eggs
  • 2 Tbsp. chopped fresh herbs (oregano, thyme, parsley, dill, etc.)
  • ½ tsp. whole-grain mustard
  • 2 Tbsp. unsalted butter
  • 6 oz. fresh goat cheese, crumbled, about 1 ½ cups, or 6 oz. of another cheese of your choosing (Oh, I just love alliteration!)

Position a rack about 6 inches from the broiler and heat the broiler on high.

Combine the onion, vinegar, and ½ tsp. salt in a small bowl; let sit for 10 minutes and then drain and pat the onion dry. Set aside.

Meanwhile, on a large rimmed baking sheet, toss the cauliflower (or another vegetable) with 2 tsp. of the oil, ½ tsp. salt, and ¼ tsp. pepper. Broil, tossing once or twice, until the edges are golden, 3 to 6 minutes.

Reposition rack in the center of the oven and set the oven to 400°F.

Whisk the eggs, herbs, mustard, ½ tsp. salt, and ½ tsp. pepper in a medium bowl.

Heat the remaining 2 Tbsp. oil and the butter in a 12-inch ovenproof skillet over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until some of the pieces are dark golden brown, about 3 minutes. Remove the skillet from the heat, stir in the roasted cauliflower, and then slowly pour in the egg mixture, redistributing the vegetables evenly. Sprinkle the cheese on top and bake until the eggs are set in the center, about 10-15 minutes. Let rest for 5 minutes and then use a silicone spatula to slide the frittata onto a serving plate or cutting board. Slice into wedges and serve.

Sidekick: Serve with a crisp dry white wine like a Chablis, or an Italian dry white like a Soave or Gavi di Gavi.


Make-Ahead Breakfast Casserole

Make-Ahead Breakfast Casserole for Daylight-Saving Time


Ready to spring forward, everybody? Its daylight-saving time again (Surprised? Me, too!), which means that on Sunday we’ll loose and hour of sleep but gain an hour of daylight. Having a toddler in the house means sleep has become a very precious commodity (one we don’t seem to get enough of), so losing an hour makes a big difference. This season I’ve decided to give my husband the day-off from his Sunday Morning Waffles and prepare a savory breakfast casserole on Saturday night instead. This way, when daylight arrives earlier than we’d hoped for, I’ll simply transfer my casserole from the fridge to the oven then, go reclaim an extra hour of sleep while it cooks.

Quick, run out and get these 5 ingredients for your Make-Ahead Breakfast Casserole!

Quick, run out and get these 5 ingredients for your Make-Ahead Breakfast Casserole!

Serves 6

  • ⅓ cup vegetable oil
  • 1 30-oz. package of frozen shredded hash browns
  • 12 oz. ground breakfast sausage
  • 12 eggs
  • 4 oz. diced ham
  • 2 cups shredded cheddar cheese
  • Kosher salt and fresh cracked pepper to taste

Add-Ins (Pick of few of the following to make your casserole more tasty – for this casserole I used leeks, mushrooms, and fresh oregano.)

  • 1 leek, white and light green parts only, diced
  • 1 cup mushrooms, diced
  • 1 red pepper, diced
  • 1 cup broccoli, diced
  • 1 bunch of asparagus, tender parts only, cut into ½-inch pieces
  • 1 Tbsp. fresh chopped herbs (added to eggs)

Lightly mist a 13×9-inch baking dish (2 quart dish) with cooking spray.

Set a large skillet over medium-high heat and heat oil until shimmering. Carefully add hash browns and spread evenly over the bottom of the pan (it helps if you break up any chunks before cooking). Cover and cook, undisturbed, for 4-7 minutes, then uncover and continue cooking, flipping occasionally, until browned, about 10-12 minutes. Season lightly with salt and pepper.

Transfer hash browns to baking dish and spread in an even layer, set aside. In the same skillet over medium-high heat, add ground sausage and any vegetables you’re using, and cook until sausage is brown and vegetables are soft, about 4-6 minutes. Transfer sausage mixture to baking dish and spread in an even layer over hash browns. Allow to cool slightly before proceeding.

Layer the sausage on top of the hash browns.

Layer the sausage on top of the hash browns.

In a large bowl, whisk eggs (and herbs if you’re using) with a dash of salt and pepper until combined. Mix in ham and 1 cup of cheese. Pour egg mixture into the baking dish, covering sausage and hash browns completely. Sprinkle the top with remaining cup of cheese.

See how the eggs drip all the way down to the bottom of the dish? That means you get eggy goodness in every bite!

See how the eggs drip all the way down to the bottom of the dish? That means you get eggy goodness in every bite!

At this point you can either cover and refrigerate overnight, or bake right away.

Preheat oven to 350°F. Place baking dish on a rack set in the center of the oven. Bake for 45-50 minutes or until eggs have set (no longer jiggly in the middle) and the cheese has melted and started to bubble. While it’s baking you can cut the fruit, make some coffee, and pour (or squeeze) a couple glasses of orange juice; or go back to bed for an hour — it’s your choice.

Allow to rest for 5-10 minutes before cutting and serving.


Don’t forget to set your clocks FORWARD and hour before hitting the pillow Saturday night!