Cauliflower And Rainbow Chard Frittata With Lemon And Goats Curd | Donna Hay
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Ingredients
- 500g cauliflower, cut into wedges
- ¼ cup (60ml) extra virgin olive oil
- sea salt and cracked black pepper
- 100g rainbow chard
- 8 eggs
- 2 cups (500ml) milk
- 2 tablespoons lemon thyme leaves
- 1 tablespoon finely grated lemon rind
- ½ cup (40g) grated parmesan
- 200g goat’s curd
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