Smoked Mozzarella, Cauliflower, and Portobello Frittata

Things that go well together:

Eggs and cheese

Trail running and M&Ms

Fritos and chocolate pudding (trust me on this)

Knitting with friends and chocolate chip cookies

Rainy days and good books.

I could go on…

But really, I’m going to focus on eggs and cheese right now. This is yet another brilliant recipe from Plenty. I added some portobello mushrooms and subbed yogurt for creme fraiche, plus I scaled back on the mustard a little bit. But the basic idea, eggs and cheddar and smoked mozzarella is comfort food at its best.

I rounded out the meal with my new favorite raw kale salad: massage red wine vinegar, a little salt, and olive oil into curly kale, then add chopped roasted red peppers and pine nuts.

Salad + frittata + a big chunk of bread = a pretty delicious dinner.

Smoked Mozzarella, Cauliflower, and Portobello Frittata


  • 1 small head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 2 portobello mushrooms, stems and gills removed, then diced
  • 6 large eggs
  • 1/4 cup plain yogurt (I used full-fat)
  • 1 tbsp dijon mustard
  • 2 tbsp chopped chives
  • 5 ounces smoked mozzarella cheese, shredded
  • 2 ounces cheddar cheese, shredded
  • salt and pepper


  1. Preheat the oven to 375 F.
  2. Mix the shredded cheeses together.
  3. Cook the cauliflower in a large pot of boiling water for about 4 minutes. Drain well.
  4. Heat the oil in a wide skillet over medium heat. Add the mushrooms and cook until softened and browned, about 3 minutes. Add the cauliflower and cook for 5-6 minutes, stirring occasionally (let the cauliflower get browned in spots).
  5. Whisk the eggs, yogurt, chives, and mustard together with a little salt and pepper. Add about 3/4 of the cheese.
  6. Stir the egg mixture into the skillet with the cauliflower and mushrooms. Stir to make sure the vegetables are evenly distributed, sprinkle the remaining cheese on top, then transfer the skillet to the oven.
  7. Bake for about 12 minutes, or until the egg is set. Let cool for a few minutes before serving.

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