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Cauliflower, kale and cheese frittata

Name: Cauliflower, kale and cheese frittata
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Ingredients: 200g new potatoes; 300g cauliflower florets; 2 tbsp plain flour; 100ml milk; 6 large free-range eggs; 125g grated cheddar; Handful of chopped fresh parsley; A splash of olive oil; 100g shredded kale; 25g grated cheddar; To serve, green salad

By: Delicious. food team

Published: 26 Mar 19
Updated: 18 Mar 24

Cut this cauliflower, kale and cheese frittata into slices and pack into tupperware for an easy on-the-go lunch.

Easy
February 2019

Test kitchen approved

Serves 4
Hands-on time 25 min

Cut this cauliflower, kale and cheese frittata into slices and pack into tupperware for an easy on-the-go lunch.

Vegetarian recipes

Nutrition: per serving

Calories: 36kcals
Fat: 27.1g (11.9g saturated)
Protein: 27.9g
Carbohydrates: 18.2g (4.3g sugars)
Fibre: 3.9g
Salt: 1.1g

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Ingredients

200g new potatoes
300g cauliflower florets
2 tbsp plain flour
100ml milk
6 large free-range eggs
125g grated cheddar
Handful of chopped fresh parsley
A splash of olive oil
100g shredded kale
25g grated cheddar
To serve, green salad

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Method

Chop the new potatoes into 2cm chunks, then steam for 6-8 minutes. Add the cauliflower florets and steam for 4 minutes more until both are just tender.
Whisk together the plain flour, milk and eggs until smooth. Add the grated cheddar and a small handful of chopped fresh parsley; whisk again.
Heat a splash of olive oil in a 24-26cm non-stick (ovenproof) frying pan, then add the kale and the steamed vegetables. Fry for 2-3 minutes until lightly golden. Pour in the cheese/egg mixture and cook gently over a low-medium heat until almost set but with a softness in the middle.