Cauliflower & Kale Frittata

Cauliflower & Kale Frittata

2 Reviews
From: EatingWell Magazine, November/December 2015

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


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  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 ¼ teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.
  3. 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.
  4. Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.

Nutrition information

  • Serving size: ¼ frittata
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (87% daily value), Vitamin A (58% dv), Folate (28% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 2 medium-fat meat, ½ high-fat meat, 1½ fat

Reviews 2

February 12, 2018
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By: Cindy
We just made 1/2-recipe of this for lunch and really enjoyed! The flavors are very nice, and the tartness of the crumbled goat cheese adds a tasty addition. Next time we’ll double the thyme to just be a little ore yummy. :)
January 06, 2017
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By: joanmyasenchak
delicious! Great flavor combination, simple to make and packed with veggies! Definitely adding this one to our favorites list.
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