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Cauliflower Kale Frittata

Rated as 4.5 out of 5 Stars

"A satisfying cauliflower kale frittata with few ingredients that takes little time to make! A savory breakfast that's gluten-free and low calorie."
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35 m servings 153
Original recipe yields 2 servings (1 frittata)


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  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.
  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.
  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.
  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.
  5. Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  6. Uncover the skillet and broil in the preheated oven until the top of the frittata is set and cooked, about 8 minutes.

Nutrition Facts

Per Serving: 153 calories; 5.9 6.1 19.6 188 363 Full nutrition

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Disclaimer: I made 2 substitutions - 1) used baby spinach because I had it and it was mid morning on a Sunday and I hadn’t eaten and didn’t want to run out 2) Eggbeaters instead of the 2 whole e...

I didn’t make any changes. I would have preferred more yolk and less egg white but made as the recipe called for, it was delicious. Would make again.