CAULIFLOWER KALE FRITTATA
A satisfying cauliflower kale frittata with few ingredients that takes little time to make! A savory breakfast that's gluten-free and low calorie.
Provided by Megan Olson
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Heat a large cast iron skillet over medium-high heat. Add cauliflower to the hot skillet with water; cover and cook until cauliflower softens, 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, about 3 minutes.
- Stir kale, thyme, and garlic powder into the skillet mixture to combine. Cook until kale has wilted, 3 to 4 minutes; transfer vegetable mixture to the egg mixture and stir to combine.
- Spray the hot skillet with nonstick cooking spray. Pour in egg-vegetable mixture and sprinkle with Parmesan cheese. Cover and cook until edges are set, 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 cooked, about 8 minutes.
Nutrition Facts : Calories 153.1 calories, Carbohydrate 6.1 g, Cholesterol 188 mg, Fat 5.9 g, Fiber 1.7 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 363.3 mg, Sugar 2.8 g
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