This Kale and Cauliflower Frittata is a breakfast dish jam packed with veggies that gives you the nutrients and protein you need to start your day! This recipe makes 4 servings, which is enough to feed your family too!
Kale and Cauliflower Frittata
- 2 cups small cauliflower florets
- 5 cups chopped kale
- 3 cloves garlic (minced)
- 1 small onion (sliced)
- 1/4 cup water
- 2 tablespoon extra virgin olive oil
- 8 large eggs
- 1/2 cup shredded Parmesan cheese
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- Place oven rack in a position that is within the upper third of the oven. Preheat broiler to high
- In a large cast iron skillet over medium heat, heat 1 tablespoon olive oil. Add onion, stirring occasionally for 2-4 minutes or until onion start to brown.
- Add cauliflower and water. Cover and cook for 6 minutes, until tender. Add garlic, thyme, kale, and 1/4 teaspoon each salt and pepper. Stir often until kale is wilted, about 3 minutes.
- In a large bowl, whisk eggs, paprika, and remaining 1/4 teaspoons salt and pepper. Add cooked vegetables to egg mixture and stir to combine.
- Wipe skillet clean and add remaining 1 tablespoon oil and heat over medium heat. Add egg mixture and top with Parmesan cheese. Cover and cook for 4-5 minutes, until edges are set and the bottom is brown.
- Transfer skillet into oven and broil 2-3 minutes, until top of frittata is cooked.
- Cut, serve, and enjoy!