Cauliflower, kale and cheese frittata

Cauliflower, kale and cheese frittata
  • Serves icon Serves 4
  • Time icon 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.

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

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

Method

  1. 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.
  2. Whisk together the plain flour, milk and eggs until smooth. Add the grated cheddar and a small handful of chopped fresh parsley; whisk again.
  3. 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.
  4. Heat the grill to medium-hot. Sprinkle the grated cheddar over the frittata, then grill until just set. Serve hot or cold with a green salad.

delicious. tips

  1. Cool the cooked frittata, then cut into portions and keep in an airtight container in the fridge for up to 3 days.

Recipe By

The delicious. food team

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