Cauliflower cheese frittata

The title to this post is not technically correct. I have cauliflower and broccoli and will be using them both in my simple, nutritious and tasty dinner tonight. I can't recommend the cauliflower and broccoli and cheese combination more. It's a great British classic that continues to endure the test of time. For a seperate pairing of the two, see http://gipsytoast.blogspot.co.uk/2013/08/broccoli-and-cheese.html.

What you will need
1 onion
350g new potatoes (I used anya potatoes)
300g cauliflower and/or broccoli
5 eggs
50 ml milk
90g cheddar
1 tea spoon mustard
1 tea spoon cayenne pepper
Thyme

Halve the larger potatoes you are using, so they are all even in size and steam or boil them for five minutes, before adding the broccoli and cauliflower for another 5-10 minutes, until cooked through.

In a frying pan, heat a tablespoon of oil and add the sliced onion. Cook until they have softened and browned for five minutes.

When the cauliflower and broccoli are cooked, mash them with a potato masher. This doesn't have to be perfectly smooth as a mixed texture is nice.

In a mixing bowl, whisk together the eggs, milk, mustard and cayenne pepper with plenty of salt and pepper. Lastly stir in the grated cheese, cauliflower and broccoli mash and the leaves from several sprigs of thyme.

When the onions have softened, add the potatoes to the frying pan and top with the egg mix.

Cook the frittata on the hob on a medium heat for about 6-8 minutes until you can see that the edges have cooked. Then place the pan under a pre-heated medium grill to cook through the top for another 5-7 minutes until lovely and brown ontop.

Make sure the egg is cooked through before slicing and serving (if not, place it back on the hob for a few more minutes).

I served this with a fresh green salad and some lovely cooked beetroot dressed in balsamic vinegar.

Gipsy Spread also had a slice of the left over garlic soda bread (here: http://gipsytoast.blogspot.co.uk/2013/08/garlic-soda-bread.html ) with his.