Cauliflower Egg Bake


This easy baked frittata makes a wonderful breakfast or  light lunch. It’s made with eggs, one of the most nutritious proteins, vibrant tomatoes and earthy kale and cauliflower. Naturally gluten and dairy free, high in protein and low in carbohydrates.

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Cook Time: 20 Minutes

Serves: 6

What you get:

  • 1 Carton of Organic Egg
  • 1 head Cauliflower
  • 1/2 cup Unsweetened Almond Milk
  • 1/2 cup Kale Leaves
  • 1/2 cup Cherry Tomatoes

What you need:

  • Garlic Powder
  • Nutritional Yeast
  • Sea Salt
  • Coconut Oil

Allergens: Garlic, Eggs, Nightshades

See Recipe

Additional information


Milk Free, Wheat Free, Gluten Free, Sesame Free, Peanuts Free, Tree Nuts Free, Shellfish Free, Fish Free, Dairy Free, Soy Free, Celery Free, Molluscs Free, Mustard Free, Sulphur dioxide and, sulphites Free, Legume Free, Corn Free


Diabetes, PCOS, Endometriosis, Fertility, Hypertension, Heart Disease

Specialty Diets

Kosher, Halal, Gluten Free, Keto, Paleo, Nut Free, Diary Free, Soy Free, Vegetarian, Whole30, Carb-Conscious, Low Calorie, High Protein, Postpartum, Prenatal, Anti-inflammatory


Per Serving, 200 Calories, 12 fat, 584mg sodium, 7g carbs, 3g fiber, 3g sugar, 16g protein


Egg, Cauliflower, Unsweetened Almond Milk
Garlic Powder, Nutritional Yeast, Kale Leaves
Cherry Tomatoes, Sea Salt, Coconut Oil


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