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Cauliflower & Kale Frittata

Servings: 4

Preparation time: 45 minutes

2 tablespoons extra-virgin olive oil, divided

1 small onion, sliced

2 cups small cauliflower florets

1/4 cup water

5 cups chopped kale

3 cloves garlic, minced

1 teaspoon chopped fresh thyme

1/2 teaspoon salt, divided

1/2 teaspoon ground pepper, divided

8 large eggs

1/2 teaspoon smoked paprika

1/2 cup crumbled goat cheese or shredded Manchego cheese

Position a rack in upper third of oven; preheat broiler to high.

Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes. Add cauliflower and water. Cover and cook until just tender, about 6 minutes. Add kale, garlic, thyme and 1/4 teaspoon each salt and pepper; cook, stirring often, until the kale is wilted, 2 to 3 minutes.

Whisk eggs, paprika and the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the vegetables to the egg mixture; gently stir to combine. Wipe the pan clean; add the remaining 1 tablespoon oil and heat over medium heat. Pour in the egg mixture and top with cheese. Cover and cook until the edges are set and the bottom is brown, 4 to 5 minutes.

Transfer the pan to the oven and broil until the top of the frittata is just cooked, 2 to 3 minutes.

Inspired by traditional 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.

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