Cauliflower and Spinach Frittata with Yogurt-Dill Sauce

This Cauliflower and Spinach Frittata is a healthy and delicious one-pan meal, packed with vegetables and creamy mozzarella cheese. Perfect for breakfast, brunch, or a light dinner, this frittata is paired with a tangy yogurt-dill sauce for an added burst of freshness. It’s easy to make and full of wholesome flavors.

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients

For the Frittata:

• 1 cauliflower, cut into small florets
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• A handful of spinach leaves
• Olive oil, for sautéing
• 4 eggs
• Salt and black pepper, to taste
• 4 tbsp cream cheese
• 1 tsp baking powder
• 90g (3.2 oz) mozzarella cheese, shredded

For the Yogurt-Dill Sauce:

• 250g (1 cup) yogurt
• Fresh dill, chopped (to taste)
• ½ lemon, juiced
• Salt, to taste

Directions

1. Prepare the Cauliflower:
   • Bring a pot of salted water to a boil. Add the cauliflower florets and cook for 3–5 minutes until slightly tender.
   • Drain and set aside.
2. Sauté the Vegetables:
   • Heat a drizzle of olive oil in a skillet over medium heat.
   • Add the chopped onion and garlic, and sauté until translucent and fragrant.
   • Stir in the spinach leaves and cook until wilted.
   • Add the boiled cauliflower florets, season with salt and black pepper, and mix well. Remove from heat.
3. Prepare the Egg Mixture:
   • In a large bowl, whisk the eggs until smooth.
   • Add the cream cheese and baking powder, and whisk until combined.
   • Stir in the shredded mozzarella cheese.
4. Assemble the Frittata:
   • Preheat your oven to 180°C (356°F).
   • Grease a baking dish or ovenproof skillet with olive oil.
   • Spread the sautéed vegetable mixture evenly in the dish.
   • Pour the egg mixture over the vegetables, ensuring everything is well-coated.
5. Bake the Frittata:
   • Bake in the preheated oven for 20–25 minutes, or until the top is golden and the frittata is set.
6. Prepare the Yogurt-Dill Sauce:
   • In a small bowl, combine the yogurt, chopped dill, lemon juice, and a pinch of salt. Mix well and refrigerate until ready to serve.
7. Serve:
   • Slice the frittata into wedges and serve warm with a dollop of yogurt-dill sauce on the side.

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