Low carb, Paleo, Gluten and Dairy Free
  • Serves: 6-8


  1. Preheat the oven to 200 degrees Celsius
  2. Chop the cauliflower into small pieces
  3. Place a medium sized non-stick frying pan over medium heat and add the oil
  4. Once the pan is hot, add the cauliflower and onion. Sauté for 5 minutes until they both start to soften.
  5. Add all the spices and cook until fragrant
  6. Stir in the rainbow chard and wilt slightly. Add the coriander
  7. Whisk the eggs with seasoning to taste
  8. Pour into the pan and gently mix through, ensuring the vegetables are evenly distributed in the pan
  9. Once the egg starts to cook on the bottom, place the pan into the oven and cook for 15 minutes or until the egg is puffed, golden and set.
  10. Remove from the oven. Leave to sit for 5 minutes or so and then invert onto a plate. Using another plate placed on top of the frittata, flip it the right way up.
  11. Either serve immediately cut into wedges or allow to cool and served chilled with salad.