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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!