Cauliflower Frittata

Pan-seared cauliflower folded into smoky, cheesy eggs and baked into a perfectly golden frittata.

Why You'll Love Cauliflower Frittata

It's six eggs, one pan, and about 30 minutes start to finish: sear the cauliflower, pour in the eggs, then finish in the oven until puffed and set.

Tips and Tricks

• Use a nonstick or well-seasoned cast iron pan to avoid sticking.
• Don't skip the rest period-it helps the frittata hold its shape when slicing.

Variations

• Swap cauliflower for broccoli or roasted sweet potato.
• Add sautéed leeks, spinach, or mushrooms for a veggie boost.

Substitutions

• No crème fraîche? Sub Greek yogurt or sour cream.
• Swap cheddar for gruyère, fontina, or goat cheese.

Best served with

• Light arugula salad, hot sauce on the side, or toasted sourdough.

How to Store Leftovers

• Store slices in an airtight container in the fridge for up to 4 days. Reheat in a 300°F oven or toaster oven until warmed through.

Common Questions

Cauliflower Frittata

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Pan-seared cauliflower folded into smoky, cheesy eggs and baked into a perfectly golden frittata.

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Prep Time 12 minutes mins

Cook Time 18 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Brunch, Vegetarian

Cuisine: Californian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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• 1 small Cauliflower cut into florets
• 6 Eggs
• 4 tablespoon Crème Fraîche
• 2 tablespoon Dijon Mustard
• 2 teaspoon Sweet Smoked Paprika
• 3 tablespoon Chives finely chopped
• 6 oz Mozzarella grated
• 2 oz Aged Cheddar grated
• 2 tablespoon Olive Oil
• Kosher Salt and Black Pepper to taste

Equipment

• Large ovenproof skillet
• Spatula
• Whisk
• Mixing Bowls

Method

 

Prep the Cauliflower

1. Bring a pot of salted water to a boil. Add cauliflower florets and simmer for 4-5 minutes until just tender. Drain well.

Make the Egg Mixture

1. In a large bowl, whisk together eggs, crème fraîche, mustard, and paprika until smooth.
2. Stir in chopped chives, most of the grated cheese (reserve a handful), and season with salt and pepper.

Cook the Frittata

1. Preheat oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add cauliflower and cook undisturbed for 5-6 minutes, until golden on one side.
3. Pour in the egg mixture, gently shaking the pan or using a spatula to distribute the cauliflower evenly.
4. Cook on the stovetop for 5 minutes until the edges begin to set.
5. Sprinkle remaining cheese over the top and transfer the pan to the oven.
6. Bake for 12-15 minutes, or until puffed, golden, and fully set.
7. Let rest for 5 minutes before slicing. Serve warm or room temp.

Notes

Storage: keeps well in an airtight container in the fridge for 3-4 days, good cold, at room temp, or reheated gently in the oven or microwave. It's an easy one to make ahead for the week.

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