Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce
Baked cod with bread crumbs is our newest weeknight go to dinner. Serving it over Cipriani’s Tagliarelle (aka tagliatelle from other brands) pasta is just heavenly. The bread crumbs add so much flavor to both the cod and the pasta. The reason we recommend Cipriani’s brand is because it’s the closest to homemade fresh pasta and cooks in just 3 minutes… a real time-saver! It’s more expensive than other brands but well worth it. For added nutrition feel free to add your favorite vegetable either as a side or mixed in with the pasta, Your family will love it!
Baked Cod with Bread Crumbs over Tagliarelle in Lemon Butter Sauce
Deliciously baked cod topped with flavored bread crumbs served over pasta in a lemon butter sauce
Jump to Recipe
Print
Pin
Rate
Servings: people
Calories: 671kcal
Ingredients
- 2 lbs cod , cut into 6 portions
- 1 cup bread crumbs , Italian seasoned
- 1 cup Pecorino Romano , grated fresh
- 4 tbsp white wine , dry white wine, we used Sauvignon Blanc
- 2 tbsp lemon , 1 tbsp fresh lemon juice plus more for serving
- 1-2 tbsp olive oil
- 1 tbsp fresh chopped parsley , plus a sprig for garnish
- 3/4-1 tsp garlic powder
- ½ tsp sweet paprika , plus more to sprinkle on top
- 3-4 tbsp salted butter ,to place pats on each cod slice
- 17 oz Cipriani Tagliarelle (2 boxes of 8.8 oz each - we used 1 box regular & 1 box spinach)
- 2 ½ sticks butter , salted
- 1 tbsp olive oil
- 2 tsp garlic powder
- 4 tbsp lemon juice
- 1 tsp salt
- 1 tsp lemon zest
Instructions
- Preheat oven to 400°F. Use a large sheet pan and drizzle olive oil to lightly grease.
- Fill an 8-10 qt pot with water and bring to a boil. Add salt. Lower heat and cover until ready to cook pasta.
- Rinse cod and pat fish dry with paper towels. Cut into 6 serving portions then place on the greased pan.
- Rinse the parsley & pat dry then chop until you have 1 tbsp.
- In a medium bowl add bread crumbs, grated cheese, white wine, lemon juice, olive oil, parsley, garlic powder, and paprika. Combine with a fork until evenly dampened. If too dry add a tbsp of white wine or lemon juice until evenly dampened.
- Using a food-grade gloved hand place the bread crumb mixture on top of the entire surface of each piece of fish. Keep piling on until all bread crumbs are used. Pat the topping down so it stays in place.
- Slice the butter into squares and top each piece of cod with pats of butter in order to evenly distribute the butter to each piece. Use all the butter. Sprinkle more paprika on top and bake for about 20-25 minutes or until fish flakes easily with a fork. (We placed the cooked cod under the broiler for about 1 -2 minutes to crisp up the bread crumbs but that's optional.)
- If desired, squeeze additional lemon juice over fish
- In a small saucepan melt the 2 ½ sticks of butter. Add the olive oil, salt, lemon juice, garlic powder, and lemon zest. Cook for a few minutes then pour into a small pitcher to serve with.
- While fish is baking, bring the pasta water back to boil then add the tagliarelle and cook for 3 minutes. Drain well and place on a large serving platter
- Drizzle 2-3 tablespoons of the butter sauce on top of the plated pasta then place the fish on top. Any leftover butter sauce can be added to each individual plate as desired. Garnish with fresh grated Pecorino Romano cheese & parsley.
- Don't forget to scrape up all the fallen bread crumbs from the pan and place them on top of the pasta for extra texture & flavor!
Notes
To make this gluten-free substitute regular seasoned bread crumbs with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
Nutrition
Serving: 1portion | Calories: 671kcal | Carbohydrates: 73g | Protein: 46g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 165mg | Sodium: 866mg | Potassium: 918mg | Fiber: 4g | Sugar: 3g | Vitamin A: 495IU | Vitamin C: 9mg | Calcium: 270mg | Iron: 3mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
To make this gluten-free substitute regular seasoned bread crumbs with Aleia's Gluten-free Italian Bread Crumbs or Ian's GF Italian Bread Crumbs. Any GF pasta will do. This dish will be just as delicious.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
Notes: Cipriani Tagliarelle comes in both regular and spinach which has a beautiful light green color and mixes well with regular for a colorful presentation. If using a different pasta brand than Cipriani Tagliarelle, it will be called Tagliatelle. Cook according to package directions.
Share this:
Creamy Bow Tie Pasta with Salmon, Sundried Tomatoes, Capers & Peas
While still living and working on Long Island, one of my favorite restaurants near the office was a renowned Italian restaurant…Mamma Lombardi’s. My office went there frequently to celebrate special occasions. My friend & co-worker Sue Mercurio and I always ordered their Bow Tie Pasta with Fresh Salmon…our favorite dish. That dish was always a special treat for us and we savored every bite! Through the years I experimented with recreating this loved meal. So, whenever I make salmon for dinner I usually buy more than I need knowing the leftovers will be used to make a delicious creamy pasta meal. Farfalle is the name you usually find in the pasta section of your grocery store. It’s a medium size pasta in the shape of a bow tie.
I use leftover steamed salmon instead of fresh because it is a time saver; however, you can certainly cook it fresh and still be perfectly delicious.
Barbara and I welcomed in 2023 on New Year’s Day with our husbands & nephew. A special meal for a special day!
Farfalle or Bow Tie Pasta
Creamy Bow Tie Pasta with Salmon, Peas, Sundried Tomatoes, & Capers
Deliciously steamed salmon in a creamy, light pink sauce with capers & peas.
Jump to Recipe
Print
Pin
Rate
Servings:
Calories: 897kcal
Equipment
- 1 large skillet
- 1 small bowl
- 1 8-qt pot for pasta
Ingredients
- 1½ lbs Steamed Salmon leftover
- 1 lb Bow Tie Pasta (Farfalle), Use Gluten-free pasta if gluten is a concern
- 1 tbsp olive oil
- 2 tbsps butter
- ½ cup onion sliced very thin or chopped
- 6 oz tomato paste
- 1 oz lemon juice
- 1½ - 2 tsp lemon zest
- 3 - 4 tsps frozen garlic, thawed
- 1 tsp Dijon mustard
- 1 tsp Italian seasoning
- 10 oz sundried tomatoes, packed in oil, use a fork to remove them from the jar
- 1 pint whipping cream
- ½ cup Pecorino Romano cheese, grated, about 3 handfuls
- 2 - 3 tbsp capers
- 2 cups frozen peas thawed
- 1 tbsp fresh parsley, chopped for garnish
Instructions
- Bring an 8-qt pot of water to a boil. Salt well
- In a small bowl combine the defrosted garlic, lemon juice, lemon zest, Italian seasoning & Dijon mustard. Set aside.
- In a large skillet on medium heat, add butter & olive oil. Saute onion until soft & translucent.
- Meanwhile, add pasta to the boiling water & cook according to the package directions. (About 12-13 minutes) Reserve 1/2 cup of pasta water & set aside
- Add tomato paste, sundried tomatoes, and garlic mixture to the skillet then cook until fragrant, about 1 minute.
- Add cream to skillet and simmer until thickened.
- Add the grated Pecorino Romano & stir until combined.
- Add the thawed peas & capers Cook until heated through.
- Add the salmon pieces & cook until heated through.
- Drain the pasta. remember to reserve 1/2 cup of pasta water
- Add a few tbsps of reserved pasta water to the sauce to prevent sauce from getting too thick.
- Place pasta in dishes & top with salmon and sauce.
- Garnish with parsley & grated cheese. Serve immediately. Enjoy!
Nutrition
Serving: 1g | Calories: 897kcal | Carbohydrates: 93g | Protein: 45g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 160mg | Sodium: 535mg | Potassium: 2747mg | Fiber: 10g | Sugar: 26g | Vitamin A: 2151IU | Vitamin C: 28mg | Calcium: 243mg | Iron: 7mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
Share this:
Happy New Year 2023 – from Twiins in the Kitchen to you and yours
Delicious & Easy Salmon En Papillote (parchment paper)😋
If you enjoy eating salmon as we do, you’ve probably tried many different ways to cook it too. We wanted to try a new way of cooking it that keeps the salmon moist and flavorful. Steaming it in parchment paper turned out to be just what we were looking for. The salmon is tender and flaky with subtly flavored herbs & citrus.
Easy & Delicious Salmon En Papillote (parchment paper)
Delicious steamed salmon cooked in parchment paper
Jump to Recipe
Print
Pin
Rate
Servings:
Calories: 384kcal
Equipment
- 3 pieces parchment paper, each 18" long
- 1 - 2 Large rimmed baking sheet
- large toothpicks or bamboo sticks, to secure parchment paper
Ingredients
- 2½ lbs salmon
- 2-3 medium lemons, sliced into 1/4" rounds
- lemon zest
- kosher salt, to taste
- black pepper, to taste
- 3-4 cloves garlic, peeled & thinly sliced
- ½ large sweet onion, peeled & thinly sliced
- ¼ cup EVOO divided
- 1 bunch asparagus, trimmed (or any seasonal vegetable that you & your family like) thin stalks & cut into bite-size pieces
- 2 tbsp fresh dill, can substitute with 2-4 tsp dried dill to taste
Instructions
- Preheat oven to 400°F.
- Cut salmon into 6 fillets
- Cut (3) 18" long parchment papers and fold each one in half. Place a few lemon slices on the right side of the fold.
- Place 2 salmon fillets on top of the lemons for each parchment paper. Sprinkle with salt, pepper & lemon zest. Add sliced onions, garlic & dill on top.
- Place the asparagus pieces next to the salmon (about 4-5 stalks for each packet). Lightly sprinkle the vegetable with salt.
- Lightly drizzle EVOO all over the salmon & vegetables. Fold parchment over and crimp then apply toothpicks or bamboo sticks to seal.
- Place sealed parchment packets onto the rimmed baking sheet and cook for 12 minutes or until internal temperature is between 125° - 130°. Serve promply.
Notes
This recipe has been adapted from Well Seasoned Studio.
If you have thinner salmon fillets begin checking for doneness in 10 minutes.
I used fresh string beans since I was out of asparagus so you will need to cut the string beans into bite-size pieces in order to be tender. I did not cut them and my string beans weren't as tender as I would have liked.
I'm making this again for New Year's Eve so the leftovers will be used on New Year's Day in a creamy bow-tie pasta with peas. (Recipe coming soon)
Nutrition
Serving: 1fillet | Calories: 384kcal | Carbohydrates: 9g | Protein: 40g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 104mg | Sodium: 88mg | Potassium: 1167mg | Fiber: 3g | Sugar: 4g | Vitamin A: 661IU | Vitamin C: 25mg | Calcium: 59mg | Iron: 3mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
This recipe has been adapted from Well Seasoned Studio.
If you have thinner salmon fillets begin checking for doneness in 10 minutes.
I used fresh string beans since I was out of asparagus so you will need to cut the string beans into bite-size pieces in order to be tender. I did not cut them and my string beans weren't as tender as I would have liked.
I'm making this again for New Year's Eve so the leftovers will be used on New Year's Day in a creamy bow-tie pasta with peas. (Recipe coming soon)
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
Share this:
Cannoli, Cannoli, Cannoli – We love Cannoli in any shape or form!
If you enjoy cannoli as much as we do give ours a try. You won’t be disappointed! You can place your order by text or phone call to 910-444-1916. Leave a message if we can’t pick up, we’re busy baking!
Share this:
Now Accepting Cannoli & Cannoli Cupcake Orders
Twiins in the Kitchen are excited to announce we are now accepting orders for our Cannoli and Cannoli Cupcakes, in the Leland, NC area.
We both missed our local Italian bakery on Long Island. We thought they made the best cannoli and pastries in our area. After repeatedly hearing from friends & family how delicious our cannoli are we decided it was time to offer them to our local community.
Our cannoli cream is naturally gluten-free and comes in 2 sizes, mini and large. We offer our mini cannoli with regular or gluten-free shells. Cupcakes are also available in regular and gluten-free. Large shells are regular only at this time. Just choose your favorite garnish and enjoy. Order early for the holiday season.
Did you know that a single cannoli is actually “cannolo” in Italian while the grammatically plural is cannoli? Here in the US, we usually use cannoli for the singular and cannolis for the plural. However, any way you want to say it they are a delicious dessert for any occasion!
Share this:
Our Family Thanksgiving Menu – November 24, 2022
For us, Thanksgiving is a special time when we reflect on past traditions, family, friends, and how our lives may have changed throughout the year. We are thankful for our health, wonderful husbands, all of our children, grandchildren, great-grandchildren, friends & followers.
Our family Thanksgiving menu hasn’t changed much from years past served by our Mother and Grandmother. Penne Alla Vodka replaced our traditional lasagna or baked ziti to start things off followed by the roasted turkey with sausage stuffing. My family loves the stuffing with chopped apples but Teresa’s family prefers it without…what do they know?🤣
Being of Italian heritage, Thanksgiving wasn’t just about the turkey; the meal also had to have a pasta dish! I always made baked ziti on Thanksgiving and one year Gary picked up the ricotta & mozzarella for me the day before. I didn’t look at the brands because he knew which to buy so when I took out the ingredients to start making the ziti I was shocked as both main ingredients were the right brands but were fat-free instead of whole milk! There was nothing I could do so I went about making the baked ziti with the fat-free ingredients. When we all sat down for dinner, my nephew Joseph said, “Aunt Barb, this isn’t your baked ziti!” The rest of the family agreed with him. To this day everyone remembers how disappointed they were when the texture they loved was noticeably different. They’re a tough crowd! It was a disaster except for Gary…he ate it with no complaints.
Our family holidays were filled with aunts, uncles, cousins, grandparents, friends, and FOOD! We hope you will try some of our favorites to add to your holiday menu and create wonderful memories with your families & friends.
HAPPY THANKSGIVING 🦃
Sausage & Herb Stuffing, Cranberry Orange Relish
Share this:
The Best Keto Meatball Parmigiana – Twiins Style
The Best Keto Meatball Parmigiana - Twiins Style
I have been longing for a Sunday pasta & meatball dinner for a few months. Since I started doing Keto I substitute hearts of palm sheets for lasagna noodles or use zucchini or spaghetti squash. These make a wonderful conversion however, the meatballs are not keto... I've been switching out the breadcrumbs for Pork Panko on several dishes that call for breadcrumbs and to my surprise, the Pork Panko works well. 😋 😋
Ingredients
- 2 ¼ lbs ground beef 80-85% lean/20-15% fat (or 2¼ lbs of ground beef, veal, and pork mixture)
- 3/4 cup Pork Panko or crushed pork rinds (packed)
- 10 garlic cloves, finely chopped or grated
- 1/2 large onion, finely chopped
- 1 tsp dried basil
- 6 large eggs
- 3-4 large handfuls of grated Pecorino Romano cheese (about 1 cup+ 1 Tablespoon)
- 1 handful of fresh parsley, chopped (or 2 Tablespoons dried)
- salt and pepper to taste
- EVOO (for frying)
- 8 oz whole milk mozzarella
Directions
- Place ground meat in a large mixing bowl, and break up with a fork.
- Add Pork Panko, onion, garlic, basil, salt, and pepper and combine well.
- Make a well in the center of the meat mixture and place all the eggs, Pecorino Romano cheese, and parsley.
- With a large fork scramble the eggs, cheese, and parsley in the well, then start to combine into the entire meat mixture. You can do this best with your hands that are scrupulously clean or with gloves…your preference.
- Once well combined (don’t over-mix) use an ice cream scoop to get even-sized meatballs,(about a small cupped handful of meat mixture) and roll into a ball then place on parchment or waxed paper. Continue making meatballs until all meat has been formed. An ice cream scoop should yield 16-18 meatballs.
- In a large skillet pour enough EVOO to about 3/4 inches in depth. Let the oil get hot, then working in batches, brown all sides (Don’t overload, allow each meatball some breathing room, or they get steamed & not browned).
- When meatballs are browned and crisp, remove them to a paper towel-lined bowl or tray. Repeat until all meatballs are cooked.
- Cook meatballs in tomato sauce for 20 minutes. (Skip the next step if you are not making it parmigiana style.)
- In a casserole dish, lightly coat with tomato sauce then place meatballs in the dish, sprinkle with grated cheese, and slices of mozzarella. Microwave on medium just enough to melt the cheese (about 3-5 minutes depending on your microwave). Serve with a big salad or your favorite keto pasta and enjoy!
Notes: The texture is a little meatier than meatballs made with soaked Italian bread but they are just as delicious. I like using Skinny Pasta (konjac noodles) or Palmini hearts of palm noodles in place of real pasta.
Make a well then add eggs, cheese & parsley then mix well
Forming the meatballs
Place formed meatballs on parchment paper
Frying meatballs
Draining fried meatballs
Cook 20 in tomato sauce and serve!
Share this:
Keto Stuffed Zucchini
We have been making the original, non-keto version for many, many years using breadcrumbs, however, since breadcrumbs are not a keto food I substituted with Pork Panko, 
which I found in my local grocery store. It’s a delicious, easy-to-make meal that is so tasty. Stuffed zucchini is a winning dinner whether you use Italian sweet or hot sausage or bulk country sausage. Leftovers can be eaten for lunch the next day.
Keto Stuffed Zucchini
Keto version of delicious sausage stuffed zucchini.
Jump to Recipe
Print
Pin
Rate
Servings:
Calories: 452kcal
Equipment
- 1 large skillet (to cook zucchini for 8-10 minutes)
- 1 Large rimmed baking sheet
- 1 large spoon (to scoop out cooked zucchini)
Ingredients
- 4 large zucchini (Sliced in half lengthwise. Do not cut off the ends.)
- 1 pound Italian sausage (sweet or hot) (remove casings)
- ½ large onion (diced)
- 2 large garlic cloves (smashed)
- ⅓ cup Panko pork rinds (packed)
- ¼ cup Pecorino-Romano cheese (grated)
- 8 oz whole milk mozzarella cheese (shredded)
- 1 cup tomato sauce (homemade or jar, with no sugar added)
Instructions
- Preheat the oven to 350°F.
- In a large skillet, cook halved zucchini in boiling, salted water for 8-10 minutes. Drain. Scoop out insides, leaving a 1/4-inch shell. Drain and mash the scooped-out zucchini. Set aside.
- Place shells onto an ungreased large rimmed baking sheet.
- Remove casings from sausage and cook in the same skillet for 5 minutes, breaking the meat into a crumble while cooking. Add the chopped onions and smashed garlic. Saute 3 minutes until tender. Add the mashed zucchini, Panko pork rinds, and 3/4 of the grated Pecorino-Romano cheese.
- Spoon mixture into shells. Spoon tomato sauce on top to cover lengthwise. Sprinkle with remaining grated cheese. Top with shredded mozzarella cheese. Bake for 20-30 minutes until cheese melts. Enjoy!
Notes
Pork Panko makes a great substitute for any recipe calling for breadcrumbs.
Nutrition
Calories: 452kcal | Carbohydrates: 12g | Protein: 25g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 93mg | Sodium: 1080mg | Potassium: 929mg | Fiber: 3g | Sugar: 8g | Vitamin A: 881IU | Vitamin C: 44mg | Calcium: 294mg | Iron: 2mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
Pork Panko makes a great substitute for any recipe calling for breadcrumbs.
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
Share this:
Keto Cauliflower Frittata
Barbara is on a healthy keto diet so naturally, she wanted to turn Grandma Tessie’s Cauliflower Frittata into a healthy keto dish. This is just as good as Grandma’s original but it’s keto, low-carb, and gluten-free. It can be enjoyed for breakfast, lunch, or a side for dinner, plus it’s delicious and very healthy.
We recommend Penzeys Tuscan Sunset Salt Free Italian Seasoning for this recipe because it’s the best blend of herbs we’ve come across, is delicious, and doesn’t overpower the dish. If you’ve never used Penzeys spices before, please give them a try. We do not get paid by Penszeys but we really do love their herbs and spices.
Keto Cauliflower Frittata
Delicious Keto version of Grandma Tessie's Cauliflower Frittata. A great keto breakfast and gluten-free.
Jump to Recipe
Print
Pin
Rate
Servings: slices
Calories: 132kcal
Equipment
- 1 Frittata Pan
- 1 bowl
- 1 3/4 cup size measuring cup
- 1 very large skillet
- 1 9" pie pans or serving dishes
- 1 measuring teaspoon
Ingredients
- 1 small head of cauliflower florets only,
- ½ large sweet onions sliced medium to thin
- 2-3 Tablespoons EVOO as needed
- ¼ cup Parmigiana-Reggiano cheese grated
- ½ cup Pecorino Romano cheese grated
- 7 large eggs
- 2 medium garlic cloves smashed
- ½ tsp pink Himalayan salt
- dash ground black pepper
- 1 - 1½ tsp Penzeys Tuscan Sunset this is a salt-free Italian-style seasoning. Regular Italian seasoning can be used in place of Penzeys but Penseys Tuscan Sunset is delicious and mild.
Makes: 9inch round, 1inch height
Instructions
- Wash and pat dry the cauliflower head then cut the florets and discard stems.
- Slice onions lengthwise and set aside.
- Smash garlic cloves and set aside.
- In a bowl, add the Parmegiano-Reggiano & Pecorino Romano grated cheeses, eggs, and Tuscan Sunset seasoning. Beat well then set aside.
- In a very large skillet, add 2 Tablespoons of EVOO until hot (medium heat). Add the onions and caramelize to a golden brown.
- Once caramelized, add a bit more EVOO then add the raw cauliflower florets with the smashed garlic. Season with pink Himalayan salt & black pepper to taste. Cover and cook for about 8-10 minutes until cauliflower is cooked but not mushy. Remove from heat.
- Heat the larger bottom part of the frittata pan then add 1 Tablespoon of EVOO plus a little to coat the top frittata pan. When hot enough add the cauliflower & onions to cover the bottom of the pan.
- On a medium-low flame, add the egg mixture. Place the oiled frittata cover on top and cook for about 5 minutes. Flip the pan over and continue to cook for another 5 minutes. Remove the larger pan that's on top then slide the frittata from the upper pan into a 9" pie plate or serving dish. Garnish with some grated cheese and a sprig of fresh parsley if desired.
- Cauliflower Frittatas can be frozen and then thawed before heating up in a microwave or oven.
Notes
After caramelizing the onions add the raw cauliflower florets with the smashed garlic cloves until cooked but not mushy.
Add the egg mixture
Cover the frittata pan and cook 5 minutes on medium low
With the cover on, flip the pan and keep covered. cook an additional 5 minutes
slide onto 9″ pie pan or serving dish
The best seasoning we’ve found for this dish and many others
Nutrition
Serving: 1pie slice | Calories: 132kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 289mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 1mg
Please note: Although the Nutritional Facts are provided, we are not nutritionists and therefore cannot verify the accuracy of these calculations. Please verify any data you see here with your favorite nutrition calculator.
After caramelizing the onions add the raw cauliflower florets with the smashed garlic cloves until cooked but not mushy.
Add the egg mixture
Cover the frittata pan and cook 5 minutes on medium low
With the cover on, flip the pan and keep covered. cook an additional 5 minutes
slide onto 9″ pie pan or serving dish
The best seasoning we’ve found for this dish and many others
Tried this recipe? We would love to see!Mention @twiins_in_the_kitchen or tag #twiinsinthekitchen
@cookingwithtwiinsinthekitchenMention @cookingwithtwiinsinthekitchen
Check out our YouTube Videos https://www.youtube.com/channel/UCFE_9i4ZkY96NT1s4IAaKaw
