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.
Nutrition per serving may change if servings are adjusted.
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
½ cup crumbled goat cheese or shredded Manchego cheese
Position a rack in upper third of oven; preheat broiler to high.
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 ¼ teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.
Whisk eggs, paprika and the remaining ¼ 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.
Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.
293 calories;21 g fat(7 g sat); 2 g fiber; 8 g carbohydrates; 18 g protein; 110 mcg folate; 383 mg cholesterol; 3 g sugars; 0 g added sugars; 2,899 IU vitamin A; 52 mg vitamin C; 151 mg calcium; 3 mg iron; 517 mg sodium; 465 mg potassium
Vitamin C (87% daily value), Vitamin A (58% dv), Folate (28% dv)