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    Home » Gluten Free

    Cauliflower, Spinach and Blue Cheese Frittata

    Published: Jan 16, 2012 · Updated: Sep 19, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    This frittata recipe combines cauliflower with spinach and blue cheese that together makes a tasty and colourful lunch dish!

    I love frittatas but sometimes the challenge is coming up with new fillings.   Here I have used cauliflower for the main which goes lovely with the blue cheese.  A very yummy lunch or light supper.   This is a great low carb dish too!  You could substitute the blue cheese with the cheese of your choice.

    This frittata is baked in a dish in the oven which is a slight change for me.  I normally cook my frittatas in a frying pan, then finish off under the grill.  It worked out well, so I may start baking more frittatas from now on.

    INGREDIENTS

    ½ head cauliflower, cut into small florets

    3 spring onions, chopped

    2 garlic cloves, peeled and chopped

    100g spinach leaves

    80g blue cheese

    8 eggs

    ½ cup cream

    1 tblspn olive oil

    salt and pepper

    METHOD

    • Preheat the oven to 180C/350F degrees.
    • Heat the oil in a frying pan and add the spring onion, cauliflower and garlic.  Cook on a medium heat for 5-6 minutes until the cauliflower is slighty golden.
    • Add the spinach and cook for a further minute.
    • Spread the mixture in a casserole/oven bowl and crumble the blue cheese over.
    • Beat the eggs and cream together and season.
    • Pour the egg mixture over cheese and bake for 25-30 minutes until set and golden brown.
    • Eat and enjoy!

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    1. Asparagus & Tomato Frittata - Divalicious Recipes says:
      April 10, 2019 at 2:19 pm

      […] Cauliflower, spinach & blue cheese frittata […]

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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