Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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


Read the full recipe after the video.


Ingredient Checklist


Instructions Checklist
  • 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 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

1/4 frittata
293 calories; protein 17.9g; carbohydrates 7.9g; dietary fiber 2.3g; sugars 2.7g; fat 21.1g; saturated fat 7.1g; cholesterol 383.2mg; vitamin a iu 2898.8IU; vitamin c 52.1mg; folate 109.7mcg; calcium 151.5mg; iron 2.7mg; magnesium 37.3mg; potassium 464.9mg; sodium 517mg; thiamin 0.1mg.

2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat