Sheet-Pan Frittata with Cauliflower, Potato, Dill, and Barberries

INGREDIENTS

14 eggs

milk (optional)

1 large yellow onion, thinly sliced

olive oil

salt

pepper

1 small head of cauliflower, cut into small florets

turmeric

4 small potatoes (optional)

1/4 cup or more chopped dill

1/3 cup barberries

METHOD

1. Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper. Brush with olive oil.

2. Sort through barberries and remove any pebbles. Then, place in a sieve and place the sieve in a large bowl. Fill with water and soak for 20 minutes. Then, rinse barberries 2 times with water.

3. While barberries soak, heat up 2 tablespoons of olive oil in a large sauté pan. Add sliced onion and cook until golden brown. Add cauliflower and season with salt, pepper, and turmeric. Cook for about 10 minutes, or until cauliflower is tender..

4. While cauliflower cooks, boil potatoes in water. Cook until soft. Then, remove skin (optional) from potatoes and dice. Add potatoes to cauliflower and mix. Then, add in barberries. Season with salt and pepper. Taste and adjust for seasoning.

5. In a large bowl, whisk eggs with a splash of milk, 1 teaspoon of fine grain sea salt, and some pepper. Add chopped dill and whisk.

6. Spread cauliflower and potato mixture in an even layer on the sheet pan. Then, carefully pour the egg mixture over the vegetables.

7. Bake in the oven for about 30 minutes, or until frittata is golden and puffed around the edges. Cool before slicing.