EatingWell: Breakfast for dinner? Yes, please.
Published in Variety Menu
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.
Cauliflower & Kale Frittata
Serves 4
Serving Size: 1/4 frittata
Active Time: 45 minutes
Total Time: 45 minutes
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
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.
Recipe nutrition: Per serving: 324 calories; 22 g fat (7 g sat, 10 g mono); 383 mg cholesterol; 13 g carbohydrate; 0 g added sugars; 2 g total sugars; 21 g protein; 3 g fiber; 555 mg sodium; 778 mg potassium.
Nutrition Bonus: Vitamin C (214 percent daily value), Vitamin A (185 percent dv), Folate (27 percent dv), Calcium (25 percent dv), Potassium (22 percent dv), Iron (20 percent dv), Magnesium (17 percent dv), Vitamin B12 (15 percent dv)
1 Carbohydrate Serving(s)
Exchanges: 2 vegetable, 2 medium-fat meat, 1/2 high-fat meat, 1 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)