Roasted Cauliflower Frittata
4 People
188 Cals
Roasted Cauliflower Frittata
4 People
188 Cals
About the recipe
High-Protein • Gluten-Free • One-Pan MealIf you’re looking for a healthy, high-protein dinner that’s simple, nourishing, and full of flavour, this roasted cauliflower frittata is one of those recipes you’ll come back to again and again.Golden roasted cauliflower is the hero here — caramelised, slightly crisp on the edges, and naturally sweet. It’s layered into a light, protein-rich frittata with organic eggs, creamy feta, fresh lemon, and soft herbs to create a dish that feels both comforting and fresh.This is the kind of effortless, one-pan meal that works for everything — a quick weeknight dinner, weekend brunch, or make-ahead meal prep. It’s naturally gluten-free, low carb, and packed with protein, making it ideal for supporting energy, muscle health, and balanced blood sugar.Simple ingredients. Beautiful flavour. Real nourishment.
Nutrition Per Serving
188
Calories
9g
Fat
3g
Saturates
4g
Sugars
322mg
Salt
24g
Protein
10g
Carbs
3g
Fibre
Ingredients
Roasted Cauliflower
- 1 whole cauliflower cut into florets
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground pepper
- Zest + juice of ½ lemon
- 1/2 teaspoon turmeric just for that golden colour, optional
Frittata Base
- 8 large organic eggs
- 3 large tablespoons Greek yoghurt
- Pinch of sea salt
- 3 spring onions finely sliced
- 60 g baby spinach
- 60 g soft feta goat’s or Danish style
To Serve
- Parsley + mint salsa verde optional, to serve
- Greek yoghurt
- squeeze of lemon
- Crusty Bread
Method
- Preheat your oven to 200°C fan.
- Toss the cauliflower florets with olive oil, salt, pepper, and lemon juice. Add turmeric if you want that golden colour.
- Spread onto a tray and roast for 30 minutes until golden and just tender.
- In a bowl, whisk together the eggs, Greek yoghurt, and a pinch of salt until smooth and lightly aerated.
- Heat a little olive oil in a large oven-safe frying pan over medium heat.
- Add the spring onions and sauté for 2–3 minutes until softened.
- Add the spinach and cook briefly until just wilted.
- Add the roasted cauliflower to the pan and gently mix through.
- Pour over the egg mixture, ensuring everything is evenly distributed.
- Scatter over the feta.
- Cook on the stovetop for 2–3 minutes until the edges begin to set.
- Transfer to the oven and bake at 180°C for 15–20 minutes, or until just set in the centre.
- Remove from the oven and rest for a few minutes.
- Finish with a squeeze of fresh lemon juice.
- Serve warm or at room temperature with a dollop of yoghurt and a spoon of parsley + mint salsa verde.
NOTES + INSPIRATION
Chef’s tip: Roasting the cauliflower first is the key — it builds deep flavour and prevents the frittata from becoming watery. Add extra protein with grilled chicken, smoked salmon, or chickpeas.
Swap feta for ricotta, cottage cheese, silken tofu or goat cheese for a softer, creamier finish. Serve with a crisp green salad or a fresh loaf of spelt sourdough or focaccia.
This frittata is a powerhouse of nourishment: High-quality protein from eggs supports muscle repair and satiety Cauliflower is rich in fibre and antioxidants for gut health Naturally low carb and gluten-free, making it ideal for balanced blood sugar
