Cauliflower Kale Frittata

A satisfying cauliflower kale frittata with few ingredients that takes little time to make! A savory breakfast that's gluten-free and low calorie.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 153 Calories

Ingredients

• 1 tablespoon milk
• ¼ cup water
• 6 egg whites
• 2 large eggs
• ½ teaspoon dried thyme
• salt and ground black pepper to taste
• ¼ teaspoon garlic powder
• cooking spray
• 1 cup crumbled cauliflower
• 1 cup kale, ribs removed, shredded
• 1 ½ teaspoons grated Parmesan cheese

Recipe Instructions

Step 1

Heat a large cast iron skillet over medium-high heat. Add cauliflower to the hot skillet with water; cover and cook until cauliflower softens, about 8 minutes.

Step 2

While cauliflower is cooking, mix egg whites, whole eggs, milk, salt, and pepper together using an electric hand mixer in a bowl until fluffy, about 3 minutes.

Step 3

Stir kale, thyme, and garlic powder into the skillet mixture to combine. Cook until kale has wilted, 3 to 4 minutes; transfer vegetable mixture to the egg mixture and stir to combine.

Step 4

Spray the hot skillet with nonstick cooking spray. Pour in egg-vegetable mixture and sprinkle with Parmesan cheese. Cover and cook until edges are set, about 5 minutes.

Step 5

Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.

Step 6

Uncover the skillet and broil in the preheated oven until the top of the frittata is set and cooked, about 8 minutes.