Inspired by traditional Spanish tortillas made with potatoes, this healthy frittata recipe swaps potatoes for low-carb cauliflower.
Serve it along with kale (or your favorite greens) for brunch or an easy breakfast-for-dinner.
Heat 1 tablespoon oil in a large cast-iron skillet over medium heat.
Add onion and cook, stirring occasionally, until starting to brown, 2 to 4 minutes.
Add cauliflower and water.
Cover and cook until just tender, about 6 minutes.
Whisk eggs, paprika and the remaining 1/4 teaspoon salt and pepper in a large bowl.
Add the vegetables to the egg mixture; gently stir to combine.
Wipe the pan clean; add the remaining 1 tablespoon oil and heat over medium heat.
Pour in the egg mixture and top with cheese.
Cover and cook until the edges are set and the bottom is brown, 4 to 5 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
