The cauliflower frittata is healthy, tasty, easy to make, low in carbs, gluten-free and can be served for breakfast, brunch, lunch, or supper.
1 small head cauliflower
¼ cup milk
Salt and freshly ground black pepper
¼ teaspoon ground nutmeg
1 cup shredded cheddar
1/2 cup baby spinach
1 tbsp parsley, chopped
1/2 tsp red chilli flakes
3 tablespoons olive oil
Clean and separate the cauliflower into florets. Take a pot of salted water and bring it to a boil. Add cauliflower then reduce heat to medium-low, cover the pot with a lid, and simmer until fork tender, for about 5 minutes. Drain well.
Whisk the eggs and milk together in a bowl. Season with salt, red chilli flakes, pepper, and nutmeg. Add spinach, parsley, cheese in the egg mixture and mix it well.
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.
Preheat oven to 350 degrees F.
Heat the oil in a 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.
Slice into wedges and serve warm. Enjoy it with a cup of Healthy Homemade Pumpkin Spice Latte.