Cauliflower and Kale Frittata

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Make this as a meal prep to have for breakfast or lunch each day throughout the week. Easy and only 45 minutes of preparation, this low-carb dish will power you through the day.

Recipe Calories
Calories 293 calories per serving
Recipe Fat
Fat 21 grams fat per serving
Recipe Prep Time
Prep Time 20 minutes
Recipe Cook Time
Cook Time 25 minutes
Recipe Yield
Yield Serves 4 people

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, sliced
  • 2 cups small cauliflower florets
  • 1/4 cup water
  • 5 cups chopped kale
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon ground pepper, divided
  • 8 large eggs
  • 1/2 teaspoon paprika

Instructions

  1. Position a rack in the upper third of oven, and preheat boiler to high.
  2. Heat 1 tablespoon of oil in a large, cast-iron skillet over medium heat.
  3. Add onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes.
  4. Add cauliflower and water. Cover and cook until just tender, about 6 minutes.
  5. Add kale, garlic, thyme and ¼ teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.
  6. Whisk eggs, paprika and the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the vegetables to the egg mixture; gently stir to combine.
  7. Wipe the pan clean; add the remaining 1 tablespoon oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set and the bottom is brown, 4 to 5 minutes.
  8. Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.

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