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

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
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4
Course: Brunch, Vegetarian
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 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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