Serves 4-6

Preparation time: 15 minutes

Cooking time: 55 minutes

Ingredients

 1 tbs oil

 1 leek, thinly sliced

 2 cloves garlic, crushed

 1 zucchini, grated

  ¼ medium cauliflower, cut into small florets

 4 eggs, lightly beaten

 250ml Philadelphia extra light cream for cooking (a cream alternative)

 2 tsp finely chopped thyme leaves

 Freshly ground black pepper, to taste

 75g blue cheese, crumbled

 Salad greens, for serving

Method

1. Heat the oil in a frypan and sauté leek, garlic and zucchini for two minutes.
2. Add the cauliflower and continue cooking until just tender. Whisk the eggs, philly, thyme and pepper in a large bowl.
3. Add the cooked vegetables and stir until well combined. Pour into a greased 24cm round ovenproof baking dish then crumble over the blue cheese. Cover with foil.
4. Bake in a moderate oven 180°C for 45 minutes. Remove foil and bake for a further 10-15 minutes or until set and golden.
5. Allow to stand for 10 minutes before slicing and serving with salad greens.

The subtle blue cheese notes complement this cauliflower frittata beautifully, making it a perfect lunch treat.

Visit www.philly.com.au or find delicious recipe ideas for mobile via m.philly.com.au.

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