September 21, 2022

Cauliflower & Kale Frittata

Ingredients


  • 2 tablespoons extra-virgin olive oil, divided
  • 1 small onion, sliced
  • 2 cups small cauliflower florets
  • ¼ cup water
  • 5 cups chopped kale
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 8 large eggs
  • ½ teaspoon smoked paprika
  • ¼ cup crumbled goat cheese or shredded Manchego cheese


Method

  1. Position a rack in upper third of oven; preheat broiler to high.
  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. 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. Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.




Nutrition Facts (per serving)


Calories: 293     Fat: 21g            Carbs: 8g               Protein: 18g


Cook Time            Servings

            45 mins                    4





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