Roasted Cauliflower and Spinach Breakfast Frittata
A protein-forward, savory breakfast bake featuring tender roasted cauliflower and vibrant spinach. Perfect for meal prep and easy to slice and enjoy on busy workdays.
Prep
10 min
Cook
30 min
Total
45 min
Makes
4 servings
Created together. Shared with you.
Made by Kimberley + Lila
Kimberley created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
30 min
Total
45 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Whisk · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (204°C).
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (204°C)
- 01
Preheat your oven to 400°F (204°C)
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
Tap card to mark done - 02
Spread the cauliflower floret pieces evenly on…
Spread the cauliflower floret pieces evenly on the baking sheet and drizzle with half of the olive oil. Roast for 15 to 20 minutes, or until the edges are lightly browned and tender when poked with a fork.
Look for: the edges are lightly browned and tender when poked with a fork
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Heat the remaining olive oil in a…
While the cauliflower roasts, heat the remaining olive oil in a skillet over medium heat. Add the spinach and saute for 2 to 3 minutes until fully wilted. Remove from the heat and let cool slightly.
Look for: fully wilted
Tap card to mark done - 04
Whisk the egg until smooth and slightly…
In a medium bowl, whisk the egg until smooth and slightly frothy. Season with a pinch of salt and pepper.
Look for: smooth and slightly frothy
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Grease a baking dish or muffin tin
Grease a baking dish or muffin tin. Distribute the roasted cauliflower and wilted spinach evenly across the bottom.
Tap card to mark done - 06
Pour the whisked egg over the vegetables
Pour the whisked egg over the vegetables, ensuring they are mostly submerged.
Tap card to mark done - 07
Lower the oven temperature to 375°F (190°C)
Lower the oven temperature to 375°F (190°C). Bake the frittata for 20 to 25 minutes, or until the center is set and no longer jiggles, and the top is lightly golden.
Look for: the center is set and no longer jiggles, and the top is lightly golden
Tap card to mark done - 08
Allow the frittata to cool in the…
Allow the frittata to cool in the pan for 5 minutes before slicing. Serve warm, or let cool completely before storing in an airtight container for a portable grab-and-go option.
Allow: 5 minutes
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