Roasted Frittata With Leeks, Cauliflower And Feta Cheese

• 6 Eggs, well beaten
• 5 tablespoons of flour
• 2 teaspoons of baking powder
• 200 milliliters of milk
• 1 leek, only the white part, chopped
• 2 teaspoons of cayenne pepper
• 2 tablespoons of unsalted butter
• salt, pepper and sugar

1. Cook the cauliflower in a mixture of lightly salted milk and water. Add enough water to cover the cauliflower
2. Leave to cool, drain reserving the liquid, and then blend to a thick puree. Adjust the density of the puree by the adding the reserved liquid
3. Heat the oven to 180u0b0C and lay a round cake tin or tart mold with parchment paper
4. Saute the leek on butter until it softens. Season with salt and sugar while sauteing
5. In a large bowl, mix eggs, flour and baking powder
6. Add the cauliflower puree, leek, garlic, feta cheese, cayenne pepper and parsley and mix together
7. Season to taste with salt and pepper
8. Pour the mixture to the mold and bake for approximately 30 minutes
9. Serve warm or cold

eggs, flour, baking powder, milliliters of milk, white part, cayenne pepper, butter, salt

Taken from food52.com/recipes/39955-roasted-frittata-with-leeks-cauliflower-and-feta-cheese (may not work)