Mushroom and Cauliflower Frittata. Photo by Jennifer Chase for The Washington Post.

Mushroom and Cauliflower Frittata (Serves 3-4)

The original recipe called for fresh tarragon, which seems difficult for supermarkets to keep in stock at this time of year. So feel free to substitute fresh thyme instead, or stick with just parsley.

Serve with small roasted beets or a salad of peppery greens, such as arugula.


1 small onion

2 cloves garlic

230g button mushrooms

Leaves from 2 stems fresh thyme or tarragon 

Leaves from 4 stems flat-leaf parsley

1 tablespoon extra-virgin olive oil

4 large eggs

1/4 cup whole or low-fat milk

Sea salt or kosher salt

Freshly ground black pepper

170g cauliflower rice

57g feta cheese, crumbled


Preheat the oven to 200 degrees.

Finely chop the onion. Crush the garlic cloves, then chop. 

Stem the mushrooms and clean them, as needed, then cut into thin slices. 

Coarsely chop the thyme or tarragon and parsley leaves.

Heat the oil in a medium ovenproof pan over medium-high heat. 

Stir in the onion, garlic and mushrooms, and cook for 3 minutes, or until lightly golden. Remove from the heat.

Meanwhile, whisk together the eggs, milk, thyme or tarragon and the parsley in a mixing bowl. 

Season lightly with salt and pepper. Add the cauliflower rice, stirring to incorporate, then pour the mixture into the pan. 

Sprinkle with the feta. Roast (top rack) for about 25 minutes, or until just set and lightly browned on top.

Recipe adapted from a recipe at