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. Source: EatingWell Magazine, November/December 2015

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Ingredients

Directions

  • Position a rack in upper third of oven; preheat broiler to high.

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  • 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.

  • 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.

  • Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.

Nutrition Facts

293 calories; 21.1 g total fat; 7.1 g saturated fat; 383 mg cholesterol; 517 mg sodium. 465 mg potassium; 7.9 g carbohydrates; 2.3 g fiber; 3 g sugar; 17.9 g protein; 2899 IU vitamin a iu; 52 mg vitamin c; 110 mcg folate; 151 mg calcium; 3 mg iron; 37 mg magnesium;

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