A satisfying Cauliflower Kale Frittata with only four ingredients and takes under 30 minutes to make! A savory breakfast that’s gluten free, low calorie and Paleo too. Gluten Free, Low Calorie, Paleo!
I know what you’re thinking. This looks a lot like pizza. It’s not. It’s Cauliflower Kale Frittata and it is by far the best frittata of all time. I should know. I’ve made this recipe four times in the last two weeks. For starters, this egg-cellent recipe only has four ingredients, cauliflower, kale, parmesan and eggs. Well, minus the 1 tbsp of milk, thyme, garlic powder, salt and pepper but those more like accessories than ingredients. Too small to count!
But the best part is just how stupid, simple it is to make this Cauliflower Kale Frittata. You know I’m all about easy and this is a frittata for dummies. It’s so easy, a kid could make it. Maybe that should be my new tagline? “Recipes so easy, your kids can make them!” Haha! Don’t worry, I won’t quit my day job. Oh wait, I already did! Hopefully you’re laughing with me by now otherwise my dreams of becoming a comedian will never come true. 🙁
So any who…this Cauliflower Kale Frittata was inspired by Green Giant cauliflower crumbles. I discovered them last year at Target and am in love with them! This isn’t sponsored in any way, I just happen to love them! They’re perfect for adding to salads, soups and casseroles and also convenient for making cauliflower rice, cauliflower smoothies, cauliflower alfredo, cauliflower granola and cauliflower pancakes. I kinda use cauliflower in everything!
Cauliflower and I have a love-hate relationship. You see this is one vegetable I cannot stand cutting or chopping in any way shape or form. There’s always little bits of cauliflower flying around my kitchen. I find itty-bitty pieces of it on the counter, lodged between the counter and oven, on the floor, and in my hair for dayzzz. It makes me crazy! On the other hand, cauliflower is one of very few foods that help my digestion issues and don’t irritate my gut so in that sense, I am forgiving of its messy ways.
As you know, I have an unwavering love for eggs morning, noon and night not to mention I’m always looking for ways to eat more veggies so this solves problems on multiple fronts for me. Hopefully for you too. Now get those kids to work!
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- 1 cup crumbled cauliflower*
- 1 cup kale, removed from ribs & shredded
- 1½ tsp grated parmasean**
- 6 large egg whites
- 2 large eggs
- 1 tbsp unsweetened almond milk
- ½ tsp thyme
- ¼ tsp garlic powder
- salt and pepper to taste
- Heat a large cast-iron skillet over medium-high heat and add cauliflower crumbles to the skillet with ¼ cup water.
- Cover the skillet to cook the cauliflower until it softens, about 8 minutes.
- While the cauliflower is cooking, mix eggs, milk, salt and pepper with a hand mixer until fluffy, about 3 minutes.
- Add kale, garlic powder and thyme to the skillet stirring to combine with the cauliflower.
- Once the kale has wilted, removed the vegetables from the skillet and add them to the egg mixture.
- Spray the skillet with nonstick cooking spray and add the eggs and vegetables back into the skillet, sprinkle with parmesan, cover and cook until the edges are set, about 5 minutes.
- Meanwhile heat the broiler to high. After 5 minutes, remove the cover and place the skillet in the oven for 8 minutes until the top of the frittata is cooked.
**Omit cheese for Paleo.
What I Used For The Recipe
I need to find those cauliflower crumbles around here! Such a convenient shortcut! I love that you added them to eggs, too. I bet this is delicious!
I am already thinking all the ways I can use it. You will love!
I am obsessed with those crumbles! they have them at our Target too! you must get Blair! and um… YUM to this Megan
Thanks friend xoxo
I am so with you on hating to prep cauliflower!! What a pain in the ass! Luckily I have dogs who at least get the crumbles on the floor for me 🙂
That’s a one really good thing about dogs!
Need to find those cauli crumbles! You know me–if there are veggies and eggs involved…
Omelette bar galore!
Megan omg I love this! I use the Trader Joe’s frozen riced cauliflower for the same reason, the cauliflower goes EVERYWHERE! It’s so crazy 🙂 I love this frittata, I actually make one very similar but add sundried tomatoes and it is TO DIE FOR! Thanks for sharing this one, pinning!
Oh yum! I’ll have to try adding some.
Love frittatas, especially with kale which can do no wrong when paired with eggs! Shameless kale 4 lyfe lover 🙂
I kind of am too!
Can you believe it took them so long to sell crumbled cauliflower?! It’s always the simplest stuff… no one thinks of it and then we’re all like “duh” when they do.
Love the idea of this frittata. And that we’re on the same cauliflower wavelength.
The easy stuff is always the hardest.
Well I just got 90 eggs from Costco yesterday so I think I can make about 2515674 frittatas!
Well that sure if a lot of frittatas and eggs. You better get cookin’!
Need to find those cauli crumbles!! I’ve NEVER been able to find the elusive cauli rice from Trader Joe’s. I always make my own, and stock up my freezer with it, but it does take time and can make your kitchen very messy.
TARGET! Yours must have it. Mine isn’t even a super Target.
This looks amazing! I’m with you, cauliflower is so messy which is why I never bother making cauliflower rice. That’s awesome that you can get it preshredded now. Makes life so easy!
I know! I’m not sure what took them so long to finally make it.
Hi, your recipe looks good and easy. Any suggestions if your readers don’t happen to have a cast iron skillet? Thanks! I am a new reader to your website! 🙂
Yeah, welcome! Any oven proof skillet will work or even a glass baking dish.
Megan,
This looks really delicious! I have a love hate relationship with cauliflower but have given it more of a chance since I began my health and fitness journess. I tried making a cauliflower pizza crust which didn’t turn out so good but this recipe is something I think our whole family will enjoy. Thanks for sharing. I look forward to trying it!
Hi Noel! I understand the transition into eating different foods after my 80 pound weight loss 6 years ago. It can take time. Sometimes a long time. But as long as you’re open to it and patient, it will happen. Hope you love the eggs!
I’ve never liked the idea of eating cauliflowers but I may just give this a go since it looks incredibly easy to make.
Let them get really soft when you sauté them and you won’t notice them in the eggs.