Cauliflower and Kale Frittata

Cauliflower and Kale Frittata

The recipe of Cauliflower and kale frittata is inspired by 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.

A satisfying cauliflower and kale frittata with few ingredients that take little time to make! A savory breakfast that’s gluten-free and low calorie.

Here is its recipe:
Prep: 10 mins, Cook: 25 mins | Total: 35 mins
Servings: 2 | Yield: 1 frittata
  • 1 tablespoon milk
  • First, Heat a large cast-iron skillet over medium-high heat. Add cauliflower to the hot skillet with water; cover and cook until cauliflower softens for about 8 minutes.
  • While cauliflower is cooking, mix egg whites, whole eggs, milk, salt, and pepper together using an electric hand mixer in a bowl until fluffy. So, perform this for about 3 minutes.
  • And Stir kale, thyme, and garlic powder into the skillet mixture to combine.
  • Now, Cook until kale has wilted, 3 to 4 minutes; transfer vegetable mixture to the egg mixture and stir to combine.
  • Next, Spray the hot skillet with nonstick cooking spray.
  • Pour in egg-vegetable mixture and sprinkle with Parmesan cheese.
  • Cover and cook edges rightly for about 5 minutes.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler to high.
  • Uncover the skillet and broil in the preheated oven until the top of the frittata is set and well cook about 8 minutes.
Nutritional Information
153 calories | protein 19.6g | carbohydrates 6.1g | fat 5.9g | cholesterol 188mg | sodium 363.3mg
Do try this Cauliflower and Kale Frittata Recipe!

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