Baked Cauliflower Frittata Recipe
Brunch, lunch, or dinner? With whatever leftovers you have in the fridge? Ready in under 30 minutes? Absolutely! This baked cauliflower frittata is your new go-to for a quick, delicious meal. Easy to make and endlessly versatile, this cauliflower recipe guarantees a perfect frittata every time—promise!
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One of the best things about frittatas is their flexibility. Got a few veggies that need to be used up? Leftover roasted broccoli or a handful of cherry tomatoes? Toss them in! There’s no right way to make a frittata—mix in your favorite vegetables, herbs, cheeses, or even leftover meats for a dish that’s uniquely yours.
✨ Pro tip: Want to keep cauliflower fresh longer? Check out my guide on How to Store Cauliflower.
If you love cauliflower as much as I do, don’t miss my other favorite recipes! Try Roasted Cauliflower Tabbouleh—it’s fresh, flavorful, and makes a fantastic side dish. Or warm up with a bowl of Creamy Cauliflower Soup—a comforting, dairy-free classic the whole family will love.
Baked Cauliflower Frittata Recipe
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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 grams fresh ricotta
- 1 onion finely chopped
- 300 grams button mushrooms sliced
- 1/2 cauliflower head
- 1 cup baby spinach
- 2 cloves of garlic crushed (optional)
- 2 tablespoons 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.
Tips To Make Perfect Cauliflower Egg 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.
Baked Cauliflower Frittata Recipe FAQs
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 tried this Baked Cauliflower Frittata Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
!!!!!!!!!
I love cauliflower and eggs too and that is why I had to try this recipe. 5 stars!!