Paleo Cauliflower Rice Frittata

A frittata made with cauliflower rice as the crust is quick and easy to make and fits into a gluten-free and paleo lifestyle!

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 247 Calories

Ingredients

• 4 eggs
• 2 cups egg whites
• 1 pinch garlic salt, or more to taste
• 1 pinch ground black pepper, or more to taste
• 1 pinch red pepper flakes, or more to taste
• 1 pinch garlic powder, or more to taste
• 1 large head cauliflower, broken into large pieces
• 2 tablespoons avocado oil

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Run cauliflower through the food processor using the shredding blade to create cauliflower "rice".

Step 3

Heat avocado oil in an oven-safe skillet over medium-high heat. Add cauliflower "rice" and garlic salt; cook and stir until tender, 3 to 4 minutes.

Step 4

Whisk egg whites, eggs, garlic powder, black pepper, and salt together in a bowl; pour over cauliflower mixture. Cook until eggs are mostly set, 5 to 7 minutes.

Step 5

Place skillet under the broiler until eggs are completely set, 5 to 7 minutes. Cool 5 minutes before serving.