Roasted Cauliflower and Gruyère Frittata

Roasted Cauliflower and Gruyère Frittata

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Today’s frittata recipe uses the Roasted Cauliflower recipe we posted on Thursday. This is the first frittata I’ve made that tastes almost as good as quiche. So fluffy and light! Perfection.

I like to think of frittatas as a slightly healthier version of quiche, especially if you only add vegetables. It is gluten free since there is no crust. Frittatas are also known for being a great way to use up leftovers. You can add all kinds of ingredients. Find the full recipe for this frittata at the bottom of this post.

First we have onions cooked in bacon fat, plus roasted cauliflower, smoked paprika and chopped garlic.

cauliflower frittata - 1 small

Next, the super yummy Gruyère.

Gruyère was one of the first “foodie” ingredients I ever used. I saw it on Food Network in an episode of Tyler’s Ultimate. The recipe was Chicken Cordon Bleu and it was one of the most delicious things I have ever made. I have been in love with Gruyère ever since.
cauliflower frittata - 2 small

Two keys to a great frittata are 1) use room temperature eggs and 2) do NOT over-mix the eggs. Over-mixing will introduce air into the eggs which will then cause the frittata to inflate in the oven and then deflate when it is taken out to cool. Your frittata will be tough and not very tasty. (Yes, this has happened to me.)
cauliflower frittata - 3 small

Eggs, Gruyère, and heavy cream gently whisked.
cauliflower frittata - 4 small

I love it when a frittata comes together!
cauliflower frittata - 5 small
After 10 minutes in the oven: Voilà! FRITTATA!

cauliflower frittata - 6 small

Time for a close up!
cauliflower frittata - 7 small

Slice and serve the deliciousness!
cauliflower frittata - 8 small


Roasted Cauliflower Gruyere Frittata

Roasted Cauliflower Gruyere Frittata


  • 8 eggs, room temperature
  • 1 head cauliflower, chopped and roasted
  • 1 small onion, diced
  • 2 cloves of garlic, chopped
  • 3 T bacon fat
  • Salt and pepper
  • 1/2 t smoked paprika
  • 1/3 cup heavy cream
  • 3 ounces shredded gruyere


  1. Preheat oven to 350°F
  2. In a 10 inch cast iron skillet heat the bacon fat to brown the onions over medium heat
  3. Salt and pepper to taste
  4. Add roasted cauliflower to pan to warm
  5. Add chopped garlic until fragrant and smoked paprika
  6. Stir to mix
  7. Arrange ingredients evenly in the pan
  8. In a medium bowl whisk eggs, cream and gruyere.
  9. Do not whisk vigorously. Mix only until all ingredients are incorporated.
  10. Pour egg mix into skillet to evenly cover cauliflower. Let sit for one minute to set the bottom.
  11. Put pan into oven and bake for 10 minutes.
  12. Take out and enjoy!
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The older of the Z.Y. Doyle sisters, Al wanted to grow up to be a Teenage Mutant Ninja Turtle, preferably Michelangelo. Instead, she grew up to be a writer, photographer, indie-publisher, and enthusiastic cook. She keeps the TMNT dream alive by eating pizza at least once a month and hanging out with her super cool desert tortoise.
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