Mushroom and Cauliflower Frittata

1 small onion

2 cloves garlic

8 ounces button mushrooms

Leaves from 2 stems fresh thyme or tarragon (see note)

Leaves from 4 stems flat-leaf parsley

1 tablespoon extra-virgin olive oil

4 large eggs

¼ cup whole or low-fat milk

Sea salt or kosher salt

Freshly ground black pepper

6 ounces cauliflower rice

2 ounces feta cheese, crumbled

Preheat the oven to 400 degrees.

Finely chop the onion. Crush the garlic cloves, then chop. Stem the mushrooms and clean them, as needed, then cut into thin slices. Coarsely chop the thyme or tarragon and parsley leaves.

Heat the oil in a medium (9- or 10-inch) ovenproof skillet over medium-high heat. Stir in the onion, garlic and mushrooms, and cook for 3 minutes, or until lightly golden. Remove from the heat. Meanwhile, whisk together the eggs, milk, thyme or tarragon and the parsley in a mixing bowl. Season lightly with salt and pepper. Add the cauliflower rice, stirring to incorporate, then pour the mixture into the pan. Sprinkle with the feta. Roast (top rack) for about 25 minutes, or until just set and lightly browned on top.

Note: Feel free to substitute fresh thyme instead, or stick with just parsley.

Serve hot with small roasted beets or a salad of peppery greens, such as arugula.

Serves 3 to 4

Nutrition | Per serving (based on 4, using low-fat milk and sea salt): 180 calories, 12 g protein, 8 g carbohydrates, 12 g fat, 5 g saturated fat, 200 mg cholesterol, 290 mg sodium, 2 g dietary fiber, 4 g sugar

Adapted from a recipe at DonnaHay.com.