Impressed by conventional Spanish tortillas made with potatoes, this wholesome frittata recipe swaps potatoes for low-carb cauliflower. Serve it together with kale (or your favourite greens) for brunch or a simple breakfast-for-dinner.
2 tablespoons extra-virgin olive oil, divided
1 small onion, sliced
2 cups small cauliflower florets
¼ cup water
5 cups chopped kale
3 cloves garlic, minced
1 teaspoon chopped contemporary thyme
½ teaspoon salt, divided
½ teaspoon floor pepper, divided
8 giant eggs
½ teaspoon smoked paprika
½ cup crumbled goat cheese or shredded Manchego cheese
Place a rack in higher third of oven; preheat broiler to excessive.
Warmth 1 tablespoon oil in a big cast-iron skillet over medium warmth. Add onion and prepare dinner, stirring often, till beginning to brown, 2 to 4 minutes. Add cauliflower and water. Cowl and prepare dinner till simply tender, about 6 minutes. Add kale, garlic, thyme and 1/4 teaspoon every salt and pepper; prepare dinner, stirring usually, till the kale is wilted, 2 to three minutes.
Whisk eggs, paprika and the remaining 1/4 teaspoon salt and pepper in a big bowl. Add the greens to the egg combination; gently stir to mix. Wipe the pan clear; add the remaining 1 tablespoon oil and warmth over medium warmth. Pour within the egg combination and high with cheese. Cowl and prepare dinner till the perimeters are set and the underside is brown, 4 to five minutes.
Switch the pan to the oven and broil till the highest of the frittata is simply cooked, 2 to three minutes.