food to glow

Make this baked chipotle cauliflower frittata for a nutritious and scrumptious low-carb midweek dinner, saving a slice for your lunch the next day.

Busy week? Eggs and random vegetables in the fridge? Well, you could do worse than make a frittata.

I make quite a lot of frittatas, both for work and for us. The ultimate clean-out-the-fridge recipe, frittatas combine healthy ingredients with speed and flexibility. Basically, in less than half an hour you can have a satisfying, good-for-you breakfast, brunch, lunch, dinner or snack. There aren’t many dishes that cover all the mealtime bases in quite the same way. We just love them. 

This cauliflower frittata was a flash of inspiration when – what else – I was cleaning out the fridge. I swear, some of the tastiest meals are spontaneous, random concoctions magicked up from the recesses of your fridge. Whether it is using up leftover roasted veg (I deliberately make more than needed just to have leftovers), a condiment jar with the dregs of something tasty, or even cooked pasta (yes, pasta!): if you have eggs, you can make a frittata. And even if you don’t have eggs, you can have a frittata. Don’t believe me? Check out my Supergreen Vegan Spanish Omelette. Whether vegan or eggy, the principles are the same.

Frittata basics

Organic, free-range eggs. 6-8 eggs for a 3-4 person frittata. Or, chickpea flour and water! (see above)

Cooked vegetables. Leftover roasted or steamed vegetables are fantastic. Potatoes are the most common addition to add heft.

Dairy. I don’t tend to add it but it can make the result more creamy and fluffy. Use full-fat for a richer flavour. Otherwise don’t bother adding it. Milk, crème fraîche, yogurt all work. But just a little. If you want to add it to this recipe, use 2 tablespoons.

Seasoning. I often don’t add salt, but I get salty, savoury taste from sun-dried tomatoes (in this recipe), mashed black/fermented garlic, weird condiments I’ve collected, olives, seaweed, aged cheese, herb blends, preserved lemon, kimchi. As for pepper, this recipe has (affiliate link) chipotle chillies in adobo sauce , so I don’t add more. But otherwise, a nice 5-pepper blend is good, or a dash of hot sauce. If serving for a young family, keep the hot stuff for drizzling or sprinkling on rather than cooking in.

Other stuff. I sometimes add cooked beans or cooked grains, like quinoa. I often do this if I don’t use potatoes.

Fat. Extra virgin olive oil or organic, cold-pressed rapeseed oil (UK). This adds flavour and, of course, stops the eggs from sticking. The fat also helps us to better absorb fat-soluble nutrients, too.

A great pan. Whether making a frittata on the stovetop or in the oven, a well-seasoned (ie naturally non-stick) or good quality non-stick pan is almost always necessary. But you can also make frittatas in well-oiled baking dishes and muffin tins. Lightweight aluminium pans give the least good results so avoid those if at all possible. If you are baking your frittata, make sure your pan is oven-safe. I love my Staub cast iron frypan (affiliate link)

Frittata flavour menu

The combinations are practically endless, but these are a good place to start. Remember, the vegetables are cooked before adding.

Sliced potatoes, onion, garlic, dried mixed herbs – a classic

Pinto beans, courgettes, peppers, cumin, oregano, halved raw cherry tomatoes + serve with salsa and guacamole

Spinach/chard, potatoes, nigella seeds, onion, garlic

Mushrooms, onions, goats cheese, marinated artichoke hearts (or the ones in brine), lemon zest

Broccoli, blue cheese, onions, sweet potato

Pasta (orzo is great), roasted or pan-cooked tomatoes and courgette, rocket/arugula, parmesan

Roasted winter vegetables (parsnip, onion, winter squash, celeriac, etc), harissa, feta cheese

Smoked salmon, capers, dill, potatoes

That should keep you busy for awhile! 🙂

What to serve with a frittata

Depending on the meal and what’s in your frittata, you could serve with salsa and guacamole, roasted or skillet potatoes, corn on the cob, toast, baked or new potatoes, a green salad (we like this kale salad), couscous, this smoky eggplant and tomato sauce (shown served with a beany frittata like I do for work), Moroccan carrot salad (one of my top-rated recipes), my sun-dried tomato tapenade, or kale pesto.

Are frittatas your midweek saviour? What do you like to add to and serve with this easy dish?

**Remember to follow me on Pinterest and, if you make my Baked Chipotle Cauliflower Frittata, click on the pin below the recipe card and leave a photo of your make with a comment telling me what you think, or any awesome changes that you made. 

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RIPE FOR PINNING!