Ingredients
4 cups cauliflower florets
10 large eggs
3 cups shredded sharp cheddar cheese
1 cup chopped bell peppers (red, yellow, or orange)
1/2 cup diced onion
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped spinach or kale (optional)
2 cloves garlic, minced (optional)
1 cup chopped mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
Instructions
Preheat oven to 375°F (190°C)
Roast cauliflower florets in 1/4 cup olive oil for 20 minutes until tender
Meanwhile, sauté bell peppers, onions, garlic, and mushrooms in remaining oil for 5 minutes
In a large bowl, whisk eggs with salt and pepper, then mix with roasted cauliflower and sautéed veggies
Fold in shredded cheddar cheese and Parmesan (if using) until evenly incorporated
Transfer mixture to a greased 8×8-inch baking dish
Bake for 35-40 minutes until golden and bubbly
Rest for 10 minutes before slicing and serving
Notes
Pro tip: Pat cauliflower dry after roasting to prevent sogginess
Vegetable substitutions: Try zucchini or broccoli
Storage: Keeps in airtight container for 4-5 days
- Prep Time: 15
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 270mg