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Smoky Cheddar & Cauliflower Frittata

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My Grandma used to make a frittata for breakfast when I would sleep over at her house as a little girl. My memories of her version of this crustless quiche dish are that it was wholesome and full of veggies like most of the foods she made.

A frittata is the best type of clean-out-the-fridge meal as you can basically toss any veggies you’ve got into a cast iron skillet, fry them up and then top them with the egg mixture to bake. This version is inspired by Yotam Ottolenghi’s smoky frittata from the book Plenty. It’s a must have for your cookbook collection.

Smoky Cheddar & Cauliflower Frittata
Print Recipe
Servings Prep Time
4 large slices 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 large slices 5 minutes
Cook Time
20 minutes
Smoky Cheddar & Cauliflower Frittata
Print Recipe
Servings Prep Time
4 large slices 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 large slices 5 minutes
Cook Time
20 minutes
Ingredients
Servings: large slices
Instructions
  1. Pre-heat oven to 375F.
  2. Chop cauliflower into medium sized florets and boil in salted water for 5 minutes.
  3. Heat olive oil in a cast iron skillet and saute finely chopped onion until translucent. Drain cauliflower well, add to skillet and saute for 5 minutes.
  4. Whisk eggs, milk, parsley, salt, pepper and three quarters of the shredded cheese together. Pour into the skillet, top with remaining cheese and place in oven for 12 minutes.
  5. The frittata is done when it is set. It will continue to cook when removed from the oven so be careful not to overcook.
Recipe Notes

A delicious and protein packed breakfast that is a perfect leftover for lunch when packed with a fresh green salad.

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