Roasted Cauliflower Frittata served on a platte.
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Smoked Cheddar and Cauliflower Frittata

This is a rich brunch frittata; smoky cheddar and sweet roasted cauliflower make for an indulgence breakfast
Prep Time20 mins
Cook Time40 mins
Course: Breakfast, Brunch, Main dish
Servings: 6 people
Author: Trish | The In Fine Balance Food Blog


  • 1 head of cauliflower leaves trimed, washed, dried and cut into bite-sized pieces
  • 2 tsp olive oil
  • 1/2 tsp paprika
  • 1 white onion diced small
  • 1 tsp olive oil
  • pinch salt and pepper
  • 6 large eggs
  • 1/2 cup plain greek yogurt
  • 7 oz grated smoked cheddar cheese reserve 1/3 cup for the top
  • 3 sage leaves
  • 2 Tbsp Dijon mustard
  • 1/2 tsp paprika
  • pinch salt and pepper


  • Preheat oven to 400.
  • Toss cauliflower with 1-2 teaspoons of olive oil and spread evenly on a rimmed cookie sheet. Sprinkle with paprika and place in a 400 degree oven to roast. About 20-25 minutes or until soft and caramelized. Remove from oven and reduce oven temperature to 375.
  • In a cast iron skillet (or other oven-safe fry-pan) heat a teaspoon of olive oil over medium-low heat and fry onion until soft. About 15 minutes. Do this while cauliflower is roasting to save time.
  • Roll sage leaves into a tight and thin cigar shape. Using a sharp knife, slice across the roll to make thin slivers of sage. Set aside.
  • Crack eggs into a large bowl. Add most of the cheddar cheese (reserve about 1/3 cup of the grated cheddar for the top), yogurt, Dijion, sage, salt and pepper. Whisk together until smooth. Set aside
  • Once cauliflower is done roasting, add cauliflower to onions in the skillet. Add remaining teaspoon of paprika and toss, over medium heat, for about 1 minute.
  • Add egg mixture to the skillet. Pushing the cauliflower around to ensure the egg and cheese are well distributed throughout the pan. Cook on medium heat 7-8 minutes or until eggs start to set. Cover pan with a lid if necessary to ensure the top of the eggs begin to set up.
  • Top with reserved cheese and place pan in the oven. Cook frittata in the oven another 10-15 minutes. Until eggs are fully set throughout and cheese is bubbly on top. Let rest 5 minutes before serving.


Substitute your favourite smoked cheese for the smoked cheddar - smoked gouda would be very nice here. Or use a good, sharp, aged cheddar.
Serve hot or room temperature.
Let frittata rest a least 5 minutes, 10 minutes is even better, before serving. Allowing it to cool slightly helps release the egg from the pan so it will slice cleanly.