No one is above eating comfort food. Warm, nourishing and plentiful, a hearty plate of food after a cold day has powers beyond filling your stomach. You’ll feel calmer, decrease stress-inducing levels of the cortisol hormone and experience an increase in dopamine. What’s more, it doesn’t have to be a greasy box of takeaway food to have the desired effect.
Rather, you can achieve the same results with a healthy combination of carbohydrates, proteins and fats; and, handily, this kale and cauliflower frittata recipe does this in droves. All in, it requires just 40 minutes of prep and cooking time and serves four portions. Here’s how:
Ingredients:
- Roast cauliflower
- 1 small head of cauliflower, chopped into small florets
- Tablespoon of harissa
- Kale Vegetable Mix
- 50g Kale, chopped
- Small tin of sweetcorn, drained
- 1 red pepper, chopped
- 1 garlic clove, finely chopped
- 1 red onion, roughly chopped
- 10-12 large, free-range eggs
- Salt
- Pepper
Method
- First, rub your cauliflower with the harissa and place it into a roasting tray. Cook for 20 minutes at 180 degrees. (This can be pre-prepared if easier and also makes a delicious side dish, or transfer to a blender quick for a slightly different cauliflower rice).
- While the cauliflower roasts, gently sauté the kale and other vegetables in a large non-stick pan – you’ll use this later so don’t wash it after – with a drizzle of olive oil and a small knob of butter for five minutes and put to one side. Crack and whisk your eggs, with a good pinch of sea salt.
- Heat your oven to 220 degrees and, once the cauliflower is out the oven, add a knob of butter to the non-stick pan, returning the kale and vegetables, before adding your cauliflower and pouring over the eggs.
- Carefully transfer the pan to the oven for 8-10 minutes before removing it. The frittata should have a slight wobble to it in the middle. Using a spatula, gently go around the outside of the frittata to loosen it, the frittata should then slide out onto a chopping board to cool before being portioned.
- Serve with a simple salad or slaw.
