Cauliflower & Kale Frittata | LEBANESE RECIPES

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


Step 1

Place a rack in higher third of oven; preheat broiler to excessive.

Step 2

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.

Step 3

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.

Step 4

Switch the pan to the oven and broil till the highest of the frittata is simply cooked, 2 to three minutes. 

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