Author Notes
A satisfying Cauliflower Kale Frittata with only four ingredients and takes under 30 minutes to make! A savory breakfast that's gluten free, low calorie and Paleo too. —Megan Olson
Ingredients
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1 cup
crumbled cauliflower
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1 cup
kale, removed from ribs & shredded
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1 1/2 teaspoons
grated parmasean
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6
large egg whites
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2
large eggs
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1 tablespoon
milk
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1/2 teaspoon
thyme
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1/4 teaspoon
garlic powder
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salt and pepper to taste
Directions
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Heat a large cast-iron skillet over medium-high heat and add cauliflower crumbles to the skillet with 1/4 cup water.
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Cover the skillet to cook the cauliflower until it softens, about 8 minutes.
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While the cauliflower is cooking, mix eggs, milk, salt and pepper with a hand mixer until fluffy, about 3 minutes.
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Add kale, garlic powder and thyme to the skillet stirring to combine with the cauliflower.
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Once the kale has wilted, removed the vegetables from the skillet and add them to the egg mixture.
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Spray the skillet with nonstick cooking spray and add the eggs and vegetables back into the skillet, sprinkle with parmesan, cover and cook until the edges are set, about 5 minutes.
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Meanwhile heat the broiler to high. After 5 minutes, remove the cover and place the skillet in the oven for 8 minutes until the top of the frittata is cooked.
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