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Cauliflower & Caramalized Onion Frittata

Author: Angela Coleby
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  • 1/2 head cauliflower cut into florets
  • 2 large onions peeled and thinly sliced
  • 1/4 cup 25g Parmesan cheese
  • 6 eggs
  • 1/4 tspn white pepper
  • 1/2 tspn salt
  • 3 tblspns olive oil


  • Preheat the oven to 220C/425F.
  • Toss the cauliflower in 1 tablespoon olive oil and place on a baking tray. Season with salt and pepper.
  • Roast for 15 minutes, then turn the florets over. Roast for a further 25 minutes until the cauliflower is golden.
  • Whilst the cauliflower is cooking, heat 2 tablespoons of olive oil in a 8 inch frying pan on a medium heat.
  • Cook for about 30-40 minutes, stirring occasionally until the onions are golden brown.
  • Add the roasted cauliflower to the frying pan along with the onions.
  • Beat the eggs in a bowl, season with the salt and pepper and stir in the Parmesan cheese.
  • Keep the frying pan on a medium heat and pour in the egg mixture.
  • Cook for about 5-7 minutes until the bottom is firm, then finish off under the grill for a further 7 minutes until the top is firm and golden.
  • Eat and enjoy!


Nutritional Info per quarter slice: 147 Calories, 8g Fat, 12g Protein, 7g Carbs, 1g Fibre, 6g Net Carbs