Ingredients
Directions
- 1
Cut the cauliflower into bite size pieces. Rinse and drain thoroughly before seasoning it with paprika, turmeric, chilli powder, salt, pepper and cooking oil. Give it a good shake / stir to coat each floret evenly.
- 2
Place the seasoned cauliflower florets and air fry them at 180C for 10-15 minutes. Check half way to give it a stir (so that it cooks evenly).
- 3
While the cauliflower cooks, line and grease (with cooking oil) a baking pan. I’m using a 6-inch cake tin. Set it aside.
- 4
In a bowl, whisk five eggs with some milk and a pinch of salt. Pour the egg mixture into the baking pan.
- 5
Once the cauliflower is cooked, add them all into the egg mixture. Remove the used parchment paper carefully and place the baking pan into the air fryer.
- 6
Cook the frittata at 150C for 10-12 minutes or till the middle isn’t runny / jiggly.
- 7
Cut the frittata into quarters. Store the leftovers in the fridge. Can be reheated for meals the next day. Perfect for meal preps.
- 8
Serve with crispy shallots or your favourite chilli garlic oil.
