Cauliflower Frittata

A close-up of a golden-brown, baked cheesy frittata with herbs finely mixed in, showing a slightly bubbly texture on top.

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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

Cook Time 18

Total Time 30

Servings: 4

Course: Brunch, Vegetarian

Cuisine: Californian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

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

Equipment

Large ovenproof skillet
Spatula
Whisk
Mixing Bowls

Method

Prep the Cauliflower

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

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

Cook the Frittata

Preheat oven to 375°F.
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.
Pour in the egg mixture, gently shaking the pan or using a spatula to distribute the cauliflower evenly.
Cook on the stovetop for 5 minutes until the edges begin to set.
Sprinkle remaining cheese over the top and transfer the pan to the oven.
Bake for 12–15 minutes, or until puffed, golden, and fully set.
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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