Cauliflower Omelette

Name: Cauliflower Omelette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Eggs 6; Cauliflower 1.4 lbs; Parmigiano Reggiano PDO cheese 3.5 oz; Lemon peel 2; Extra virgin olive oil to taste; Fine salt to taste

it de br es fr

313

Calories per serving

Gluten Free
Lactose Free
Vegetarian

Energy Kcal 313
Carbohydrates g 5.1
of which sugars g 4.7
Protein g 22.7
Fats g 22.4
of which saturated fat g 8.43
Fiber g 3.5
Cholesterol mg 328
Sodium mg 262

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

When you think of a cauliflower frittata, picture the cozy warmth of Italian kitchens—dishes whipped up with whatever's fresh. This version? Oh, it’s something else. Really good stuff. It blends tender cauliflower chunks with a fluffy egg base, enriched by plenty of Parmigiano cheese for that extra nutty kick. Italians love how a sprinkle of lemon zest can brighten the whole dish, giving it a fresh twist. What you get is a soft, inviting dish perfect for dinner, a weekend brunch, or even as tasty leftovers. It's food that feels special without being overly fancy—exactly what you'd expect from a traditional easy frittata recipe. Plus, with its veggies and eggs, it's a healthy frittata option, ideal for anyone seeking lighter meals during the colder months.

Regional variations add their own flair—up in Northern Italy, you might find a handful of herbs, while down south, they might toss in some more tangy cheese. Seriously good. What sets this apart from other cauliflower recipes is how everything stays moist and tender, thanks to the right balance of eggs and cheese. No need for anything too fancy to get that perfect flavor: the Parmigiano gives it a savory depth, the lemon zest adds a bright finish, and the cauliflower keeps everything delicate and mellow. It is winter comfort food that doesn’t weigh you down. Unlike heavier baked egg dishes, this gluten-free frittata remains simple, needing no bread or flour to hold it together. And look, it’s a fantastic choice for a low-carb breakfast or anyone following a gluten-free diet. Italian home cooks often serve this alongside a salad, or enjoy it just as it is—it's all about those fresh ingredients and small Italian touches that make a simple dish different. So whether you're savoring it hot from the oven or the next day, this frittata brings a taste of Italy to your table. Really, the beauty of seasonal produce and uncomplicated yet satisfying flavors. Pretty simple.

How to prepare Cauliflower Omelette

To prepare the cauliflower omelette, first take care of the cauliflower. Detach the florets (to obtain 14 oz), wash them and then blanch them in boiling salted water for about ten minutes (2-3).

Using a slotted spoon, drain the cauliflower 4 and immerse it in a bowl with ice water 5 to stop the cooking. Then transfer it to a dry, clean kitchen towel 6.

Break the eggs into a bowl 7, add the grated cheese 8 and the lemon zest 9.

Beat everything with a whisk 10. At this point, pat the cauliflower florets dry 11 to dry them well. Heat a drizzle of oil in a pan and arrange the cauliflower florets on the bottom 12.

When the pan is hot, pour the egg mixture over the cauliflower (13-14). At this point, cook the omelette for about 15 minutes on medium-low heat 15, using a fork to let the raw egg on top drip to the bottom of the pan.

Using a large plate or a lid, flip the omelette 16 and continue cooking for another 5 minutes on the other side 17. Your cauliflower omelette is ready: serve it hot 18!

Storage

The cauliflower omelette can be stored in the refrigerator for 1-2 days at most once cooked. Freezing is not recommended.

Tip

Add small pieces of bacon, rosemary leaves, and a tablespoon of breadcrumbs if you prefer it even more compact.

If you want to use already cooked cauliflower, use 15 oz.

For the translation of some texts, artificial intelligence tools may have been used.

Cauliflower Omelette

PRESENTATION

How to prepare Cauliflower Omelette

Storage

Tip

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