Baked cauliflower frittata recipe
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Brunch, lunch, or dinner? With whatever leftovers are in your fridge? In under 30 minutes? YES, YES, and YES. This Cauliflower Frittata’s got your back! This easy recipe is the perfect solution for quick, satisfying meals. With this step-by-step guide, you’ll cook a perfect frittata every time. Promised!
The post has extra tips to make sure the recipe comes out amazing on your first try. If you're in a rush, use the link above to jump to the recipe card at the end! 👩🍳🔝
Cauliflower Fritatta
I love frittatas for their incredible versatility. You can use anything you have on hand. Do you have a few vegetables in the fridge that need to be used up? Some leftover roasted broccoli or a handful of cherry tomatoes? A frittata is a great way to transform them into a delicious meal. There is no “right” way to make a frittata – try different vegetables, herbs, and even leftover meats or cheeses for a dish that’s uniquely yours. For tips on extending the life of cauliflower, check out my guide on How to Store Cauliflower.
By the way, if you like cauliflower as much as I do make sure to check out my other recipes with cauliflower. Try Roasted cauliflower tabbouleh, it is easy to make and makes a great side dish. Creamy Cauliflower Soup is a delicious and comforting dish that the whole family enjoys and is made without cream.
Ingredients
Here is what you will need to make cauliflower frittata:
See the full list of ingredients in the recipe card below 👇
How to make it
- Start by preheating your oven to 200’C (400’F)
- Place cauliflower florets in the food processor and pulse until you have cauliflower “rice”.
- Heat 1 tbsp of olive oil in the ovenproof nonstick skillet or cast iron over medium heat. Fry the onions and the garlic for a couple of minutes, until the onions are softened. Add cauliflower rice and fry for another 2-3 minutes. Season with salt and pepper. Put cauliflower rice in a bowl and set aside.
- Add 1 tbsp of extra virgin olive oil to the pan and fry the sliced mushrooms until they become nice and golden. You might need to do it in two batches to avoid too much moisture. You need your mushrooms nice and golden, not watery and soggy.
- Whisk eggs, milk, salt, and pepper in a large bowl.
- Add the cooked cauliflower to the mushrooms, add spinach, and cook till the spinach just becomes wilted.
- Add egg mixture to the vegetables and gently mix everything.
- Divide ricotta evenly across the frittata
- Cook everything on a stovetop for a couple of minutes over low heat, until the edges of the frittata are set.
- Transfer the skillet to the preheated oven and bake until the center of the frittata is firm and the frittata is golden brown (12 to 15 minutes).
- Serve immediately or put it on a cooling rack to cool.
Tips to make perfect cauliflower frittata every time
While there are no rules for ingredients, a few simple guidelines will help you achieve perfect frittata every time.
- All vegetables need to be cooked before you add the egg mixture.
- For 8 eggs, you need approximately two cups of add-ins. You’ll have soggy vegetables instead of a frittata if you have too many vegetables. If you don’t add enough, you’ll have a plain omelet.
- You have to add some cheese! Get really creative here. Any cheese you like will work – Parmesan, ricotta, cheddar, or even blue cheese. Blue cheese tastes great with some figs! Yum!!
- The pan is important. You’ll need a cast-iron or a heavy-bottom, oven-proof skillet. Something like this cast-iron skillet would work perfectly.
Variations
I used cauliflower rice, button mushrooms, onions, and ricotta cheese for our dinner tonight. But this recipe is super adaptable! Here are a couple of easy swaps:
- Cheese: Substitute ricotta for crumbled feta, sharp cheddar, or even Parmesan cheese for a tangy change.
- Additions: Add a handful of chopped fresh herbs like parsley, dill, or basil. Include some crumbled cooked bacon or sausage for a fun twist.
Frequently asked questions
Absolutely! Refrigerate your frittata for a couple of days and reheat it when you’re ready to eat. You can even enjoy it cold!
I wouldn’t recommend freezing your frittata. Eggs don’t freeze well and can become rubbery and watery when thawed.
You have options! Serve the frittata straight from the pan, or once it’s cooled enough to handle, slide it onto a large plate or chopping board.
The frittata is done when the eggs are set in the middle and it doesn’t jiggle when you shake the pan. Be careful not to overcook it, or it will become rubbery.
If you like this delicious frittata recipe, you should try my other vegetarian recipes:
Have you tried this recipe? If so, I'd greatly appreciate it if you could leave a star rating and share your thoughts in a comment. Your feedback means a lot to me, and it can also help others who are interested in trying it out. Thank you! 🌟👩🍳
Cauliflower Frittata Recipe
Ingredients
- 8 eggs organic or free-range when possible
- 1/3 cup of milk of your choice you also can use heavy cream if you prefer
- 100 g fresh ricotta
- 1 onion finely chopped
- 300 g button mushrooms sliced
- 1/2 cauliflower head
- 2 hand-fulls baby spinach
- 2 cloves of garlic crushed (optional)
- 2 tbsp of extra virgin olive oil
- salt and pepper to season
Instructions
- Start by preheating your oven to 200’C (400’F)
- Place cauliflower florets in the food processor and pulse until you have cauliflower “rice”.
- Heat 1 tbsp of olive oil in the large iron cast. Fry the onions and the garlic for a couple of minutes, until the onions are softened. Add cauliflower rice and fry for a couple of minutes. Season with salt and pepper. Put cauliflower rice in a bowl and set aside.
- Add 1 tbsp of extra virgin olive oil into the pan and fry the sliced mushrooms until they become nice and golden. You might need to do it in two batches to avoid too much moisture. You need your mushrooms nice and golden, not watery and soggy.
- Place milk, eggs, salt and pepper in the bowl and whisk to combine.
- Add the cooked cauliflower to the mushrooms, add spinach and cook till spinach just becomes wilted.
- Add egg mixture to the vegetables and gently mix everything together
- Divide ricotta evenly across the frittata
- Cook everything on a stovetop for a couple of minutes, until eggs are just set on the sides.
- Transfer the skillet into the oven and bake until eggs just set, 12 to 15 minutes
- Serve immediately or put it on a cooling rack to cool.
Notes
- Storage: You can refrigerate your frittata for a couple of days and just warm it up when ready to eat, or enjoy it cold.
- Freezing: Frittatas are best enjoyed fresh. Eggs tend to become rubbery and watery when frozen and thawed.
- Serving: Serve straight from the pan, or slide the frittata onto a plate or board once it’s cooled slightly.
- Doneness: The frittata is done when the eggs are set in the middle and don’t jiggle when you shake the pan. Avoid overcooking, or it will become rubbery.
I love cauliflower and eggs too and that is why I had to try this recipe. 5 stars!!
!!!!!!!!!