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Keto Cauliflower Frittata

Delicious Keto version of Grandma Tessie's Cauliflower Frittata. A great keto breakfast and gluten-free.
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Course: Breakfast, Brunch, Side Dish
Cuisine: Italian, Keto
Keyword: Cauliflower, Frittata, Keto
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 8 slices
Calories: 132kcal

Equipment

  • 1 Frittata Pan
  • 1 bowl
  • 1 3/4 cup size measuring cup
  • 1 very large skillet
  • 1 9" pie pans or serving dishes
  • 1 measuring teaspoon

Ingredients

  • 1 small head of cauliflower florets only,
  • 1/2 large sweet onions sliced medium to thin
  • 2-3 Tablespoons EVOO as needed
  • 1/4 cup Parmigiana-Reggiano cheese grated
  • 1/2 cup Pecorino Romano cheese grated
  • 7 large eggs
  • 2 medium garlic cloves smashed
  • 1/2 tsp pink Himalayan salt
  • dash ground black pepper
  • 1 - 1½ tsp Penzeys Tuscan Sunset this is a salt-free Italian-style seasoning. Regular Italian seasoning can be used in place of Penzeys but Penseys Tuscan Sunset is delicious and mild.
Makes: 9inch round1inch height

Instructions

  • Wash and pat dry the cauliflower head then cut the florets and discard stems.
  • Slice onions lengthwise and set aside.
  • Smash garlic cloves and set aside.
  • In a bowl, add the Parmegiano-Reggiano & Pecorino Romano grated cheeses, eggs, and Tuscan Sunset seasoning. Beat well then set aside.
  • In a very large skillet, add 2 Tablespoons of EVOO until hot (medium heat). Add the onions and caramelize to a golden brown.
  • Once caramelized, add a bit more EVOO then add the raw cauliflower florets with the smashed garlic. Season with pink Himalayan salt & black pepper to taste. Cover and cook for about 8-10 minutes until cauliflower is cooked but not mushy. Remove from heat.
  • Heat the larger bottom part of the frittata pan then add 1 Tablespoon of EVOO plus a little to coat the top frittata pan. When hot enough add the cauliflower & onions to cover the bottom of the pan.
  • On a medium-low flame, add the egg mixture. Place the oiled frittata cover on top and cook for about 5 minutes. Flip the pan over and continue to cook for another 5 minutes. Remove the larger pan that's on top then slide the frittata from the upper pan into a 9" pie plate or serving dish. Garnish with some grated cheese and a sprig of fresh parsley if desired.
  • Cauliflower Frittatas can be frozen and then thawed before heating up in a microwave or oven.

Notes

Nutrition

Serving: 1pie slice | Calories: 132kcal | Carbohydrates: 4g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 169mg | Sodium: 289mg | Potassium: 154mg | Fiber: 1g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 17mg | Calcium: 140mg | Iron: 1mg