Cauliflower Frittata


  • Prep Time5 mins
  • Total Time25 mins
  • Makes4 servings
Cauliflower Frittata

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


  • 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


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


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.

This article was originally published on Aug 06, 2014

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