Best 3 Cauliflower Kale Frittata Recipes

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

Steps:

• Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
• Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
• Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
• Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

CAULIFLOWER KALE FRITTATA

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.

CAULIFLOWER KALE FRITTATA

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.