I am absolutely in love with this breakfast dish. I created this on a whim a few years back and it’s a perfect representation of the type of chef I am at home. I like to eat healthy at home and try to steer clear of carbs. To make up for the loss of carbs, I eat lots of protein. Protein not only keeps me feel full longer but it also helps make my meals a lot more satisfying. I also like to incorporate some veggies in there. So this frittata has it all!!! It has veggies, no carbs, tons of protein and a BIG BURST OF FLAVOR! Who doesn't love a healthy dish that looks like a decadent one! Soooo….what are you waiting for? Let’s start cooking!
Cauliflower Frittata with Chicken Sausage in Spicy Ragu
Ingredients: Serves 1
2 cups blanched cauliflower
2 whole eggs
1/4 cup minced parsley
1 tsp tumeric
1 tsp fresh minced garlic
2 tsp sea salt
1 tsp avocado oil
2 tablespoon almond meal
1 chicken sausage
1/4 cup of your favorite tomato or pasta sauce
1 tsp chili flakes
extra parsley for garnish
avocado oil for cooking and drizzling
Method:
1. Using your blender, blend everything except your sausage, tomato sauce and chili flakes and parsley
2. It should come out like a really thick soup
3. Now heat up a small non stick pan with avocado to high heat
4. Add your chopped parsley to the batter and stir.
5. In a separate pan, heat your sausage and sear on all sides.
6. While this going on use a small pot and heat up your tomato sauce. If you want to cut down pots and pans, you can simply microwave the tomato sauce and add the chili flake to the sauce to spice it up
7. Now pour the cauliflower batter into the pan and panfry until golden brown on both sides. Since the pancake is really soft and light, you will need to slide the pancake onto a plate in order to flip it.
8. Slide it on the plate and place the pan over the plate and flip around to the other side so that you can panfry the other side.
9. Once it’s done, you can plate the pancake and top with the sausage, ragu, parsley and the drizzle of oil.
Bon Apetito!
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