Cauliflower frittata couldn't be easier to make, and it's a great way to hide this undervalued vegetable from your picky eaters.
Is plural for frittata still frittata or frittatas? I'm afraid my site would be searched for a different reason, ha!
If you have picky eaters, you can hide vegetables pretty much everywhere. Remember the whole cabbage head I hid from my husband?
That was my favorite! And that other way I hid cauliflower from my granddaughter? I love this hide-and-seek game. What hiding place are you most proud of? Tell me in the comments, I'd love to read your ideas.
📃 Why it Works
The cauliflower frittata is easy to make, low in carbs, gluten-free, and can be served for breakfast, brunch, lunch, or supper.
🛒 Ingredients and Notes
- cauliflower
- eggs
- milk
- ground nutmeg
- shredded cheddar (or mozzarella)
- olive oil
To garnish (optional)
- Roasted tomatoes and chopped fresh chives
🔪 Instructions
- Clean and separate the cauliflower into florets. Bring a pot of salted water to a boil. Add cauliflower, then reduce heat to medium-low, cover, and simmer until fork-tender, about 5 minutes. Drain well.
- Meanwhile, whisk eggs and milk together in a bowl. Season with salt, pepper, and nutmeg. Add drained cauliflower florets, and using a fork, or a masher, press the cauliflower just enough to break down larger pieces. Do not mash it unless you're really trying to hide it. Fold in the cheese.
- Preheat oven to 350 degrees Fahrenheit.
- Heat the oil in a 6 or 8-inch cast-iron skillet or an ovenproof nonstick skillet over medium heat. Add the cauliflower egg mixture and distribute the filling evenly. Cook until the bottom is just brown, about 5 minutes. Transfer the skillet to the oven and bake until frittata is set on top, about 10 minutes. Remove from the oven and let sit for 5 minutes to finish cooking.
- Slice into wedges and serve warm.
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Easy Cauliflower Frittata
EQUIPMENT
- cast-iron or nonstick skillet
Ingredients
- 1 small head cauliflower
- 4 eggs
- ¼ cup milk
- Salt and freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1 cup shredded cheddar, or mozzarella
- 3 tablespoons olive oil
To garnish (optional)
- Roasted tomatoes and chopped fresh chives
Instructions
- Clean and separate the cauliflower into florets. Bring a pot of salted water to a boil. Add cauliflower then reduce heat to medium-low, cover, and simmer until fork tender, about 5 minutes. Drain well.
- Meanwhile, whisk eggs and milk together in a bowl. Season with salt, pepper, and nutmeg. Add drained cauliflower florets and using a fork, or a masher, press the cauliflower just enough to break down larger pieces. Do not mash it, unless you're really trying to hide it. Fold in the cheese.
- Preheat oven to 350 degrees Fahrenheit.
- Heat the oil in a 6 or 8-inch cast iron skillet or an ovenproof nonstick skillet over medium heat. Add the cauliflower egg mixture and distribute the filling evenly. Cook until the bottom is just brown, about 5 minutes. Transfer the skillet to the oven and bake until frittata is set on top, about 10 minutes. Remove from the oven and let sit for 5 minutes to finish cooking.
- Slice into wedges and serve warm.
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