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Roasted cauliflower, ham and mustard frittata

Roasted cauliflower, ham and mustard frittata

Points® value
Total Time
1 hr
10 min
50 min
Roasting cauliflower gives it a unique nutty flavour and crunchy texture that partners perfectly with other tasty ingredients in this epic frittata.



500 g, cut into florets

Baby spinach

280 g


6 medium

Dijon mustard

1 tbs

Deli-sliced leg ham

120 g, sliced, roughly chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Spread cauliflower over prepared tray, lightly spray with oil and season with salt and pepper. Bake for 20 minutes, or until tender and lightly golden.
  2. Meanwhile, place spinach into a colander set over the sink. Pour over enough boiling water to wilt spinach. Cool slightly, then press with the back of a spoon to remove as much liquid as possible. Transfer to a board and roughly chop.
  3. Whisk eggs and mustard in a large bowl and season with salt and pepper. Add cauliflower, spinach and ham and stir to combine.
  4. Lightly spray a 20cm round cake tin with oil and line base and side with baking paper. Place prepared tin on a baking tray and pour in egg mixture. Bake for 30 minutes or until set and golden. Stand in tin for 10 minutes before turning out onto a serving plate.


For a delicious, zesty side, lightly steam broccolini and green beans, season with freshly ground pepper and toss with a drizzle of lemon juice and olive oil.