Cauliflower & Spinach Frittata with Yogurt-Dill Sauce
Serves: 4–6 | Prep time: 15 min | Cook time: 25–30 min
Ingredients:
For the frittata:
1 tbsp olive oil
½ small onion, finely chopped
2 cups cauliflower florets, chopped small
2 cups fresh spinach, roughly chopped
6 large eggs
¼ cup milk or cream
½ tsp salt
¼ tsp black pepper
½ cup crumbled feta or shredded cheese (optional)
For the yogurt-dill sauce:
¾ cup plain Greek yogurt
1 tbsp fresh dill, finely chopped (or 1 tsp dried)
1 tsp lemon juice
1 small garlic clove, grated or minced
Salt and pepper, to taste
Instructions:
1. Preheat oven:
Preheat to 375°F (190°C).
2. Cook the vegetables:
Heat olive oil in an oven-safe skillet (like cast iron) over medium heat.
Add onion and cauliflower. Cook 5–7 minutes until softened and lightly browned.
Stir in spinach and cook 1–2 more minutes until wilted. Remove from heat.
3. Whisk the eggs:
In a bowl, whisk eggs, milk, salt, and pepper.
Stir in cheese if using.
4. Combine and bake:
Pour egg mixture over the veggies in the skillet.
Gently stir to distribute evenly.
Bake in the oven for 15–18 minutes, or until the center is set and top is golden.
5. Make the yogurt-dill sauce:
In a small bowl, mix Greek yogurt, dill, lemon juice, garlic, salt, and pepper.
Taste and adjust seasoning as needed.
6. Serve:
Let frittata cool slightly, then slice.
Serve warm or at room temp with a dollop of yogurt-dill sauce on top or on the side.
