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Cauliflower-Scallion Frittata with Harissa and Feta
Tunisian tajine (sometimes spelled tajin, and not to be confused with a stewy Moroccan tagine) is similar to a frittata. It’s what gave us the idea to season eggs with harissa (a North African spice paste), along with dill and feta before pouring the mixture over a sauté of cauliflower and scallions. This is equally delicious served at room temperature as it is warm, and it makes a good breakfast, lunch or dinner. You will need an oven-safe 12-inch nonstick skillet for this recipe.
6
Servings
Tip
Don’t forget to use an oven mitt or potholder when removing the pan from the oven as the handle will be hot.
45 minutes
Ingredients
-
10
large eggs
-
3
tablespoons harissa paste, plus more to serve
Directions
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01Heat the oven to 375°F with a rack in the middle position. In a large bowl, whisk together the eggs, harissa, feta, all but 2 tablespoons of the dill, ⅛ teaspoon salt and ¼ teaspoon pepper. In an oven-safe 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the cauliflower and scallions, then cook, stirring occasionally, until the cauliflower is browned and just shy of tender, about 8 minutes. Add the egg mixture and cook, stirring constantly, until large curds begin to form, about 1 minute. Place in the oven and bake until center of the frittata is set, about 15 minutes.
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