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Cauliflower, Goat’s Cheese + Smashed Pea Frittata

A beautiful frittata made from golden-yolked eggs from free-range chooks, cauliflower, peas that have been pounded with lemon and dill, and crumbly goat’s cheese. This is a great alternative to heavy, cheesy omelette recipes, and perfect tomorrow’s lunch – served hot or cold with a big green salad… eggy heaven.

Cauliflower and Smashed Pea Frittata


5 eggs

¼ cup (50ml) coconut cream

2 tbsp olive oil

½ red onion, thinly sliced

1 garlic clove, finely sliced

¼ cauliflower, florets

100g crumbled goat’s cheese

1 cup frozen peas, thawed

1 handful of fresh dill

1 lemon

Sea salt

Freshly ground black pepper

Extra virgin olive oil


Cauliflower and Smashed Pea Frittata


Preheat oven grill to 220C

Crack the eggs into a mixing bowl and season with a pinch of salt and a few turns of the pepper grinder. Add coconut cream and squeeze in the juice of half a lemon and whisk to combine. Set aside.

Add cauliflower florets to a saucepan of boiling water with a pinch of salt and boil for 5 minutes. Drain. Set aside.

Add the peas and a pinch of sea salt to a pestle and mortar. Add a small handful of dill and bash to a rough paste. Squeeze in the juice of remaining lemon and stir. Season to taste. Set aside.

Heat a few tablespoons of olive oil in a non-stick fry pan (approx. 20cm). Add the sliced onion and garlic and cook for 3-4 minutes on a low-medium heat, until just beginning to brown. Stir half the peas and half of the cauliflower into the egg mixture.


Cauliflower and Smashed Pea Frittata


Pour the egg mixture over the onions, the dollop little spoonfuls of the remaining smashed peas into the egg. Arrange the remaining cauliflower florets on top and crumble over the goat’s cheese.

Turn up the heat and cook for 1-2 minutes until beginning to firm up then transfer to the hot oven to cook for 5-7 minutes, or until golden and puffed.

Serve hot or cold straight from the pan or remove the frittata from the pan by placing a plate over the pan and flipping it over quickly. Top with extra cheese and dill.

I served this with a lovely beetroot relish and a simple rocket salad.

Serves 6

Cauliflower and Smashed Pea Frittata

19 thoughts on “Cauliflower, Goat’s Cheese + Smashed Pea Frittata

    • Hi. You would have to either slide the frittata out of the pan once the bottom has cooked and then return it to the pan upside down so that the top side can finish cooking. You could also steam the top – I haven’t tried this method but you would need a lid that covers your pan so that the bottom with cook and the top with cook through steaming. Good luck! K

  1. Looks absolutely delicious, I usually make frittata with smashed chickpeas, sweet potato and feta cheese, but it’s more of an autumn dish for me. This looks very fresh and perfect for the summer!

  2. Wow, this looks absolutely delicious! I’m definitely trying this sometime soon. Thanks for the recipe!
    ~Olivia xoxo

  3. Pingback: Other Blogs We Love: Finger, Fork + Knife | Everyday Monday Health & Wellness Blog

  4. I made this exactly as per the recipe and it was great! We had it with freshly steamed green beans fried in butter and white balsamic vinegar. Yummo!

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