Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Cauliflower, Spinach and Blue Cheese Frittata


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.



1/2 head cauliflower, cut into small florets

3 spring onions, chopped

2 garlic cloves, peeled and chopped

100g spinach leaves

80g blue cheese

8 eggs

1/2 cup cream

1 tblspn olive oil

salt and pepper


  • 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!

You Might Also Like

No Comments

Leave a Reply

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.