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Roasted cauliflower and camembert frittata

Roasted cauliflower and camembert frittata


You only need a few ingredients for this easy veggie frittata, and you can get ahead by roasting the cauliflower the day before

  • Feeds 4 Feeds 4
  • Ready in 55 minutes

Each serving contains

  • Energy
    1112kj 266kcal
  • Fat
    Med 26%
  • Saturates
    Med 30%
  • Sugar
    Low 4%
  • Salt
    Low 12%

% of adult’s reference intake | Carbohydrates per serving : 5g


  • 1 Co-op British cauliflower, trimmed and cut into 8 wedges through the stem
  • 1 tbsp Co-op olive oil
  • 1 tsp dried thyme
  • 125g bag Co-op British baby spinach
  • 6 Co-op British free range eggs
  • 80g Co-op Camembert, roughly chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Toss the cauliflower with ½ tbsp of the oil and put on a baking tray
  3. Sprinkle with the thyme and seasoning
  4. Roast for 30 mins, until tender and starting to crisp up
  5. Heat half the remaining oil in a 20cm nonstick ovenproof frying pan on a medium heat
  6. Add the spinach, reserving a handful, and cook for 2 mins or until wilted
  7. Beat the eggs and season. Once the spinach has wilted, add the rest of the oil and stir in the egg
  8. Evenly top with the roasted cauliflower, the remaining handful of spinach and the cheese
  9. Cook over a medium high heat until the edges of the egg are cooked, 3-4 mins
  10. Meanwhile, preheat the grill to high
  11. Put the pan under the grill and cook for 4–5 mins, until the cheese and cauliflower are golden
  12. Leave to cool completely in the pan before slicing to serve

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