Cauliflower & Kale Frittata

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.

Prep/Cook Time: 45 Minutes, Servings: 4

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 small onion, sliced
• 2 cups small cauliflower florets
• 1/4 cup water
• 5 cups chopped kale
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon salt, divided
• 1/2 teaspoon ground pepper, divided
• 8 large eggs
• 1/2 teaspoon smoked paprika
• 1/2 cup crumbled goat cheese or shredded Manchego cheese

Directions

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 1/4 teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.
3. 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.
4. Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.

© Dotdash Meredith. All rights reserved. Used with permission.