Somehow last night ended up being an impromptu wine and cheese night. I think it's because I needed a good excuse to crack open a nice bottle of red. Long story short, I woke up this morning to a fridge stocked with leftover cheeses. With having 'sweet' for breakfast for a few days now, I decided it was time to switch it up and make a nice savory bite for myself.
Since I also had some homemade pesto leftover, I thought the cheese and the pesto would be a great pair to make an Omelettata with. And Omelettata? Well, it's not quite an omelet and not quite a frittata. It's somewhere in the blissful middle of the two.
Being as this whole thing started with leftovers, I decided to go ahead and use up some more of my lovely colored cauliflower from earlier in the week too. And what goes better with eggs than bacon?
In the end, I was one happy girl this morning. Not only did I stick to the keto-friendly low carb mantra for breakfast... It was exactly what I wanted. Rich. Savory. And so sooo full of flavor. For me, it's perfectly acceptable to eat this straight out of the skillet and hot from the oven.
A few things to note would be that any color of cauliflower will work here. I just happened to have some of the colored cauliflower left over. I also opted to use full-fat cheese here since I'm attempting to still play around with the keto and low carb way of eating.
However, using reduced fat cheeses here will lower the calories of this dish and is perfectly acceptable if you are not wanting to needing this to be keto-friendly. Also, the third cheese in the count here would be what's used in the pesto!
Roasted Cauliflower Bacon & 3 Cheese Omelettata
Servings: 1 • Size: 1 • Calories: 443 • Fat: 37 g • Saturated Fat: 11 g • Carb: 6 g • Fiber: 2 g • Protein: 23 g • Sugar: 2 g • Sodium: 686 mg
1/2 C. Cauliflower Florets (Mine were yellow and green!)
2 Tbsp. Low Sodium Center Cut Bacon Crumbles
1 Tbsp. Goat Cheese Crumbles
1 Tbsp. Fresh Mozzarella
2 Tbsp. Light or Homemade Skinny Spinach & Basil Pesto
2 Whole Large Eggs, Slightly Beaten
Salt & Pepper to Taste
Preheat the oven to 375 degrees F. and line a baking sheet with foil or a silicone baking mat and give it a light coat of non-stick cooking spray.
Place the 1/2 C. Cauliflower Florets onto the prepared baking sheet and transfer to the preheated oven to roast the cauliflower for about 10 minutes; flipping over about halfway through cooking.
Once done, remove the baking sheet from the oven.
Lightly coat the inside of a small cast iron or oven-safe skillet with non-stick cooking spray.
Transfer the roasted cauliflower to the skillet and top with the 2 Tbsp. Low Sodium Center Cut Bacon Crumbles, 1 Tbsp. Goat Cheese Crumbles, 1 Tbsp. Fresh Mozzarella and 2 Tbsp. Light or Homemade Skinny Spinach & Basil Pesto.
Finally, pour the 2 Lightly Beaten Eggs over the top and place in the oven to bake for about 15 minutes.
Carefully remove from the oven and enjoy right away!
Nutritional Claims: Low Carb, Sugar Conscious, Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Sugar Added