Cauliflower & Kale Frittata

Cauliflower & Kale Frittata

from eatingwell.com
Brunch
45 min
4 servings
293 kcal / serving

Inspired by traditional Spanish tortillas made with potatoes, this healthy frittata recipe swaps potatoes for low-carb cauliflower. Serve it along with kale (or your favorite greens) for brunch or an easy breakfast-for-dinner.

Ingredients

  • 2 tablespoonsextra-virgin olive oil, divided
  • 1 smallonion, sliced
  • 2 cupssmall cauliflower florets
  • ¼ cupwater
  • 5 cupschopped kale
  • 3 clovesgarlic, minced
  • 1 teaspoonchopped fresh thyme
  • ½ teaspoonsalt, divided
  • ½ teaspoonground pepper, divided
  • 8 largeeggs
  • ½ teaspoonsmoked paprika
  • ½ cupcrumbled goat cheese or shredded manchego cheese

Directions

  1. 1

    Position a rack in upper third of oven; preheat broiler to high.

  2. 2

    Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes. Add cauliflower and water. Cover and cook until just tender, about 6 minutes. Add kale, garlic, thyme and 1/4 teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.

  3. 3

    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. 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.

  4. 4

    Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.