Keto Cauliflower, blue cheese and spinach frittata


1 tablespoon olive oil

1 leek thinly sliced

1/2 head of cauliflower cut into small pieces

2 garlic cloves crushed

100g baby spinach leaves

80g mild creamy blue cheese

8 eggs

½ cup fresh cream

Salt and pepper to taste

Dressed salad leaves, to serve


Preheat oven to 180°C.

Grease and line a 20cm base square cake pan with non-stick baking paper.

Heat oil in a large non-stick frying pan over medium heat.

Add leek, cauliflower and garlic to the pan.

Fry the mixture while stirring often, for 5-6 minutes or until the leek is cooked.

Add spinach and remove from heat. Toss until leaves just wilt.

Evenly spread cauliflower mixture over base of lined pan.

Crumble over blue cheese.

Whisk eggs and cream together, at this point add your salt and pepper and pour over blue cheese.

Bake for 25-30 minutes or until puffed and golden brown.

Set aside and let it cool for 10 minutes.

Cut frittata into serving pieces.

Serve warm with salad.


Keto Cauliflower, blue cheese and spinach frittata

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