Confetti Frittata
- SERVES
- 6
- COOK TIME
- 20 Min
This Confetti Frittata gets its name from roasted red peppers, goat cheese, and cauliflower florets - not to mention the Tasty Tuscany from our friends at Salad Savoy. Bring this along to your next brunch and you'll be amazed at how fast this fantastic frittata disappears!
What You'll Need
- 1/4 cup water
- 2 cup small Carnival Multi-Color Cauliflower florets
- 2 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cup chopped Tasty Tuscany
- 8 eggs, beaten
- 1 - 1/2 cups refrigerated diced potatoes
- 1/2 cup coarsely chopped roasted red peppers
- 1/2 cup crumbled goat cheese
What to Do
- In a 10-inch non-stick skillet over medium heat, bring water to a boil. Add cauliflower, cover, and cook 5 to 6 minutes or until tender and liquid is absorbed. Add oil, garlic powder, onion powder, salt, black pepper, and Tasty Tuscany. Cook 2 to 3 minutes, stirring occasionally or until the Tasty Tuscany is wilted.
- Over medium-low heat, add the potatoes and roasted peppers to the skillet.
- Pour in egg mixture. Stir and top with cheese. Cover and cook 10 to 15 minutes or until edges are brown and center is set.