Cast Iron

Easy Cauliflower Frittata

February 24, 2017
Photo by All that's Jas
Author Notes

Is plural for frittata still frittata or frittatas? I’m afraid my site would be searched for a different reason, ha! To get me to eat vegetables my mom would often hide them in the most unexpected ways. It wasn’t that I hated them but I wouldn’t even try them to begin with, and probably just thought I’d hate them. I mean duh, they’re vegetables…Gross! But once she tricked me into having a bite, I was hooked. So it was with cauliflower when she hid it in a frittata. —All that's Jas

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4-6
  • 1 small cauliflower head
  • 4 eggs
  • salt and freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup shredded cheddar or mozzarella
  • 3 tablespoons olive oil
  • Optional: roasted tomatoes and fresh chives to garnish
  • 1/4 cup milk
In This Recipe
  1. Clean and separate the cauliflower into florets. Bring a pot with salted water to a boil. Add cauliflower then reduce heat to medium-low, cover, and simmer until fork tender, about 5 minutes. Drain well.
  2. Meanwhile, whisk eggs and milk together in a bowl. Season with salt, pepper, and nutmeg. Add drained cauliflower florets and using a fork, or a masher, press the cauliflower just enough to break down larger pieces. Do not mash it, unless you're really trying to hide it. Fold in the cheese.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Heat the oil in a 6 or 8-inch cast iron skillet or an ovenproof nonstick skillet over medium heat. Add the cauliflower egg mixture and distribute the filling evenly. Cook until the bottom is just brown, about 5 minutes. Transfer the skillet to the oven and bake until frittata is set on top, about 10 minutes. Remove from the oven and let sit for 5 minutes to finish cooking.
  5. Slice into wedges and serve warm.

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