- 1 teaspoon olive oil
- 1 cup (150g) chopped onion
- 3 cups (450g) chopped cauliflower
- 4 cups (120g) spinach
- 4 ounces (125g) chevre cheese
- 2 large eggs
- 7 large egg whites
- 2 tablespoons shredded Parmesan cheese
- 1 teaspoon dried thyme
Coat a 9-inch deep-dish pie pan with cooking spray and set aside. Preheat the oven to 375ºF (190ºC).
In a large skillet, drizzle the olive oil and place over medium-high heat. Add the onions and stir until sizzling. Add the cauliflower and stir for a minute, then cover the pan and lower the heat to medium-low. Cook for 10 minutes, until the cauliflower is tender when pierced with a paring knife. Scrape the cauliflower mixture into the pie pan, fluffing it to cool for 10 minutes.
In the bowl of a food processor, place the spinach and process to chop. Scrape down the sides and add the chevre cheese and process to puree. Add the eggs, egg whites, parmesan and thyme and process until smooth.
Pour the egg mixture over the cauliflower, using a spatula to distribute the eggs and vegetables evenly.
Bake for 45 minutes, until the frittata is puffed in the center and feels firm when pressed. Cool on a rack for at least 5 minutes before cutting in four portions. Serve warm. Store leftovers, tightly covered, for up to 4 days.
Serves: 4 | Serving Size: 1/4 of a 9-inch frittata
Nutrition (per serving): Calories: 210; Total Fat: 11g; Saturated Fat: 6g; Monounsaturated Fat: 3g; Cholesterol: 109mg; Sodium: 333mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 4g; Protein: 19g