Egg and Cauliflower Frittata

I often make frittatas when I haven’t been to the store in several days. I almost always have eggs on hand and can reach into the freezer for extra fillings. I whipped this one together not too long ago, and I’ve made it a couple of more times since. The cottage cheese acts a bit like milk to give it richness, while adding extra protein. And then the finally chopped cauliflower discreetly hides in the midst of the yellowish eggs. The scattering of cheese and sprinkling of the nutritional yeast gives it that saltiness that it needs.

Egg and Cauliflower Frittata

  • 10 eggs

  • 1/2 cup low fat cottage cheese (I use Daisy or Friendship brands)

  • 1 cup steamed cauliflower, finely chopped

  • 1/3 cup nitrite-free breakfast sausage, chopped

  • 1 garlic clove, minced

  • Salt and pepper to taste

  • 1 cup Shredded cheese (do it yourself- it’s cheaper and healthier!)

  • 2 Tablespoons nutritional yeast

Preheat oven to 375. Beat eggs, cottage cheese, cauliflower, sausage, garlic, and salt and pepper in a medium bowl until a bit frothy. Pour into an oiled 9″ cast iron skillet or 8×8 pan. Bake for 20 minutes, top with cheese and nutritional yeast and bake another 15 minutes or until center is set. (And then broil for 3-4 minutes if you want the cheese extra browned.) Pull out of oven and allow to rest about 5 minutes before slicing and serving. Top with avocado, salsa, greek yogurt, or any other garnish you prefer.

Other Egg Dishes:

Boiled Egg Casserole

Egg Salad

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4 Comments

  1. My mouth is watering! This looks both appealing and appetizing 🙂 Thanks for sharing~

    Reply

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