Serves 4
Frittatas are open to all manner of toss-ins—we often use whatever blanched vegetables, cheeses, and herbs happen to be in the refrigerator. Breakfast, lunch, or dinner—this crustless egg “pie” is a healthy option any time of day. I love it tucked into a ciabatta sandwich loaf for lunch.
Extra virgin olive oil to coat the skillet
1 head cauliflower, cut into florets (about 4 cups), blanched and shocked (see here), and broken into ½-inch pieces
4 cloves garlic, thinly sliced
4 cups loosely packed chopped spinach
8 large mint leaves, chopped
Kosher salt
Fresh ground black pepper
16 large egg whites (2 cups), beaten until foamy
½ cup crumbled feta cheese
Preheat the oven to 500°F.
Heat a large cast-iron skillet slicked with olive oil over medium heat. Add the cauliflower and sear, turning occasionally, until golden in places. Add the garlic and sauté until golden and fragrant. Add the spinach and cook, tossing, until the spinach wilts. Add the mint and toss to evenly distribute. Season with salt and pepper.
Spread the mixture evenly in the pan, then pour the egg whites over. Scatter the feta over the eggs. Transfer to the oven and bake until the egg whites are set; they shouldn’t jiggle when you shake the pan, 10 to 12 minutes. Serve in cast iron skillet to keep warm.