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Cauliflower and fennel and silverbeet frittata

Cauliflower and fennel and silverbeet frittata, Cauliflower and fennel and silverbeet frittata

Cauliflower and fennel and silverbeet frittata

 

I laughed out loud when watching an episode of The Bear last week. During a fairly serious discussion, the two Chefs were adamant that the worst kind of Chef for them to be would be a brunch Chef. Perhaps that is true, but I am not so sure.

I have no experience as a full-time brunch Chef. Maybe they are all weeping in a corner. All with the realisation they have hit rock bottom. I think not. I hope not. But the dialogue did catch my attention as I was hosting a brunch that weekend.

It is that time of year again when three of my five precious family members have birthdays within five days of one another. It’s a full-on Festivus. The birthday songs start with Michael this Saturday. Then we cheer for Grace the very next day. We take a few breaths and get baking again to celebrate Ettie on Wednesday as she celebrates turning sixteen.

We kicked things off a week early and celebrated with a family brunch last Sunday. I feel like brunch is a lovely time to be together. It is a rare chance to start your day with others you wouldn’t usually. Also, perhaps we are feeling a little more energetic than we might be at the end of the day (when we more often would gather). The food can be as simple as you like. You can even buy much of it (hello, lovely Flourhouse bakery croissants!).

That morning I woke particularly early. I had a great night’s sleep and was bright-eyed in a warm bed at 5 am. I started thinking about what I might cook, and that was it. I pulled a very cosy and well-worn jumper over my head and made my way down to the back of our house to the kitchen. Loyal Ned, our beautiful Old English sheepdog, never lets you get up alone. He slowly stepped down the hall with me. Head against my knee as we walked as he knew that I would give him an on-the-go ear scratch.

Kettle on. Pen & paper out, and I created a plan. A simple plan, especially when you have the forethought to order pastries a couple of days earlier to tick one big item off the list.

A couple of hours into the cooking, I found myself alone in the kitchen. It made me pause to appreciate how happy I was at that moment. It’s no surprise I love cooking for others. After all, I created a beautiful business around it (and I am so very happy that I did). There are times when the pleasure of cooking can be so heightened, and this was one of those moments. There were many factors at play. I think the house being quiet had a lot to do with it. Just myself (& Ned not too far away) being able to play in the kitchen. To create for people I love. To not follow a class’s structure and be at one with the creative process. I felt gratitude for the quietness and for the time to do what I love doing so much, without anyone distracting me with the usual hustle and bustle of our kitchen.

A few hours later, the family awoke, and so too, did the more vibrant energy of our home. The table was filling in readiness for the birthday brunch. Pastries, homemade jams and relish,  homemade baked beans with slow-roasted tomatoes and Proscuitto, ham and egg tarts (& vegetarian ones, of course too), Cauliflower and fennel and silverbeet frittata, Pistachio friands, fresh fruit platter (thanks, Mum), Homemade labne with warm fennel seed oil and sun-dried tomatoes, Flourless chocolate cake and a Chestnut flour sponge with slow-cooked mandarins.

I know I shared a frittata in my last post but this Cauliflower and fennel and silverbeet frittata is the King of frittatas. It is my favourite of them all.

This Cauliflower and fennel and silverbeet frittata takes just a little more time & effort than a quick mid-week variety but trust me, it is so worth the effort.

A big shout-out to my birthday trio. To Mikey, Grace & Ettie. Man, I love you all. May you receive all the happiness a day can bring on the day that celebrates you.

Nellie

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Cauliflower and fennel and silverbeet frittata

Cauliflower and fennel and silverbeet frittata, Cauliflower and fennel and silverbeet frittata

Cauliflower and fennel and silverbeet frittata

This frittata takes a little more time & effort than a quick mid week variety but trust me, it is so worth the effort.
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Course: Breakfast, Lunch, Dinner, Brunch
Cuisine: Italian, Mediterranean
Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 8 people
Calories: 344kcal
Author: Nellie Kerrison | Relish Mama
Cost: 25

Equipment

  • 1 Saucepan
  • 1 Frying pan
  • 1 Oven

Ingredients

  • 1 small cauliflower
  • 1 large fennel bulb
  • 1 litre milk
  • Sea salt
  • Freshly cracked black pepper
  • 200 grams parmesan cheese finely grated
  • 1 cup frozen peas
  • 200 grams silverbeet leaves
  • 3 tablespoons extra virgin olive oil Cobram Estate
  • 2 brown onions sliced
  • 3 garlic cloves crushed or grated
  • 1 pinch dried chilli flakes
  • 8 eggs
  • A few sprigs of dill or parsley chopped
  • ½ cup of mozzarella cheese grated

Instructions

  • Break or cut the cauliflower into florets.
  • Slice the fennel in half down the centre and cut out the V shaped root on both halves. Slice the fennel.
  • Place the cauliflower, fennel, and milk into a saucepan. Season with the salt and pepper. Bring to the boil and simmer until the cauliflower is just tender. Strain the mixture to separate the vegetables from the warm milk. Allow the milk to cool.
  • Bring a saucepan of water to the boil. Add some sea salt. Cook the peas for 2 minutes and add the whole silverbeet leaves for one further minute. Strain. Squeeze out any moisture in the silverbeet leaves.
  • Preheat oven to 180oC.
  • Heat the oil in a frying pan and fry the onions over a medium to low heat for 5-8 minutes or until softened and aromatic. Add the garlic and chilli and fry a further 30 seconds without browning. Toss in the cauliflower and fennel mixture as well as the peas (but not the silverbeet) and stir to combine. Remove from the heat and set aside.
  • Place the eggs and herbs and half of each of the parmesan and moxxarella into the milk and whisk well to incorporate more air than a traditional savory omelette. This will to allow the deep filling to have fluffier result. Line a 30 x 20 deep baking dish with baking paper. Spray with a little olive oil.
  • Place the cauliflower, fennel, pea and onion mixture into the dish. Lay the silverbeet leaves over the top. Pour over egg and milk mixture. Sprinkle the remaining cheese over the top and bake for about 45 minutes or until a little golden and just set but still slightly wobbly in the middle.

Nutrition

Calories: 344kcal | Carbohydrates: 15g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 202mg | Sodium: 596mg | Potassium: 635mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3230IU | Vitamin C: 45mg | Calcium: 608mg | Iron: 2mg
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