Ingredients

• 1/2 head of cauliflower, chopped
• 6 eggs
• 4 crimini mushrooms, medium diced
• 1/4 cup milk
• 1 tbsp ricotta cheese
• 1/4 cup grated parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese, divided
• 3 tbsp chopped chives
• 2 tbsp dijon mustard
• 2 tsp paprika
• 1 tsp oil or butter (or more if needed)
• salt & pepper to taste

Directions

1. Position an oven rack in the center of the overn and preheat to 357 degrees F.
2. Place the caulifower in a pot covered with water and boil for 4 to 5 minutes until it's soft but holds its form. Then strain and pat dry.
3. While the caulifower is boiling, stir together the eggs, milk, mustard, and paprika in a large mixing bowl.
4. Next, stir in all the ricotta and chives.
5. Add half of the parmesan and mozzarella and mix well to thoroughly combine.
6. On the stove-top, heat an oven-proof pan on medium-high and add the oil or butter.
7. Saute the mushrooms until they brown and release their liquid.
8. Add the cauliflower, to the mushrooms and continue to saute.
9. Allow the cauliflower to brown, then add the egg mixture, patting down the cauliflower so it's evenly distributed without stiring up the bottom.
10. Scatter the left-over parmesan and mozzarella cheese over top and place in the oven for 12-15 minutes until the center is set.
11. Let cool for 2-3 minutes before slicing into wedges.