Early Bird Goat Cheese and Cauliflower Frittata Recipe

Cauliflower Frittata Recipe, Paleo FrittataI’m a breakfast girl.

It really is my most important meal of the day. If 10 AM hits and I haven’t had it, I’m hangry.

It’s necessity aside, it can get a little boring. I’m big on omelettes and smoothies for my first meal of the day because you can switch up the flavors, but every once in a while I like to throw in a frittata. I used to love frittata’s before my clean-eating days, and this version takes me right back, only switching up the potato with cauliflower, as the textures are similar. I know this isn’t a far stray from an omelette, as it’s essentially just eggs and veggies, but it just feels  different. Plus, I keep the slices in the fridge and heat them up for a quick snack or breakfast throughout the week.

While this version uses spinach and goat cheese in addition to the the cauliflower, you can do this with any cheese-veggie combo; I sometimes throw some sliced black olives in here as well with the spinach; it’s delicious.

Early Bird Goat Cheese and Cauliflower Frittata Recipe

  • 2 TB coconut or olive oil
  • 1 small onion, chopped
  • 2 cups cauliflower florets
  • 4 cups spinach
  • 3 cloves garlic, minced
  • 1 TSP fresh thyme
  • 1/2 cup crumbled goat cheese
  • 8 eggs, whisked
  • 1/4 cup water
  • Salt and fresh pepper to taste

– Preheat boiler on high.

– Heat 1 TB of oil in cask-iron skillet over medium heat and cook onion until translucent. Add cauliflower and water, cover with foil and cook about 5 minutes, until cauliflower is tender when pierced with a fork.

– Add spinach, garlic, thyme, salt and pepper and cook, stir often, until spinach is wilted.

– Add remaining TB of oil and stir to combine. Add whisked eggs to mixture, cover with foil and cook about 5 minutes, until the edges begin to firm.

– Top with goat cheese crumbles and transfer to the oven until cheese is melted and the middle is cooked, about 3 minutes.

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