Ingredients
- 1 cup crumbled Cauliflower
- 1 cup, removed from ribs & shredded Kale
- 1 1/2 teaspoons grated Parmesan Cheese
- 6 large Egg White
- 2 large Egg
- 1/2 teaspoon Thyme
- 1/4 teaspoon Garlic Powder
- To taste Salt and Pepper
Directions
This breakfast dish is 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 and even Mediterranean style dinner.
Recipe Credit: food52.com
Steps
1 Done | Heat a large cast-iron skillet over medium-high heat and add cauliflower crumbles to the skillet with 1/4 cup water. |
2 Done | Cover the skillet to cook the cauliflower until it softens, about 8 minutes. |
3 Done | While the cauliflower is cooking, mix eggs, milk, salt and pepper with a hand mixer until fluffy, about 3 minutes. |
4 Done | Add kale, garlic powder and thyme to the skillet stirring to combine with the cauliflower. |
5 Done | Once the kale has wilted, removed the vegetables from the skillet and add them to the egg mixture. |
6 Done | Spray the skillet with nonstick cooking spray and add the eggs and vegetables back into the skillet, sprinkle with parmesan, cover and cook until the edges are set, about 5 minutes. |
7 Done | Meanwhile heat the broiler to high. After 5 minutes, remove the cover and place the skillet in the oven for 8 minutes until the top of the frittata is cooked. |
