Cauliflower Frittata

34

PREP TIME

5 min

Makes

4 servings

* PLUS Cook time: 20 minutes
Cauliflower Frittata

Simple to make, this bite-sized frittata is a welcome addition to any lunchbox.

Ingredients

  • 6 large egg
  • 1/4 cup 10% cream
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 cups cauliflower florets , finely chopped
  • 1/2 cup onion , chopped
  • 1/4 cup Parmesan , grated

Instructions

  • Preheat oven to 350F. Generously grease 8 wells of a non-stick muffin pan with oil (or use silicone liners).
  • Melt butter in a frying pan over medium heat. Add cauliflower florets and onions. Sauté for 4 min or until vegetables are lightly browned. Cover pan with a lid, turn heat to low and cook for 2 min longer, or until cauliflower is tender. Add Parmesan cheese.
  • Beat eggs, cream, salt and pepper together until uniform. Add vegetables. Divide between prepared wells of muffin pan.
  • Bake for 15 min or until eggs are set on the sides. Turn broiler to high and broil for 2 min, or until set and lightly golden.

Nutrition (per serving)

  • Calories
  • 116,
  • Protein
  • 6 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 9 g,
  • Fibre
  • 1 g,
  • Sodium
  • 174 mg.

Tip

Frittata should be sent to school chilled, with an ice pack to keep it cold, or heated up in the morning and stored in a Thermos.

Originally published in the Today’s Parent September 2014 issue.

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