My sister got me a vegetarian cookbook called Plenty for my birthday, and every single thing I have made from this book has turned out to be absolutely fantastic. This frittata followed suit. I had been telling my friend Meghan about this cookbook, so she came over for dinner after spin class, and we made this frittata. We were both very happy with it. As we were booking Meghan looked through the cookbook, quickly starting to make a list of all the dishes she wanted to try. We decided we're going to cook our way through the book!
Ingredients:
1 head cauliflower, cut into florets
6 eggs
4 tablespoons creme fraiche
2 tablespoons Dijon mustard
2 teaspoons smoked paprika
3 tablespoons chives, finely chopped
5 ounces smoked mozzarella, grated or cubed
2 ounces Sartori Montemore
salt and pepper
2 tablespoons olive oil
Preparation:
1. Bring a large pan of water to a boil. Simmer cauliflower florets for 4-5 minutes, until starting to soften. Drain well.
2. Preheat the oven to 375 degrees.
3. In a large bowl, whisk together eggs, creme fraiche, mustard, paprika, salt and pepper. Stir in chives and 3/4 of the cheeses.
4. Heat olive oil in a large cast iron skillet over medium heat. Add cauliflower and fry for about 5 minutes, until starting to brown.
5. Pour egg mixture over the cauliflower. Cook on medium heat for about 5 minutes.
6. Sprinkle remaining cheese on top, then bake for 10-12 minutes, until frittata is set.
7. Remove from the oven and let rest for a few minutes. Cut into wedges and serve warm.
Ingredients:
1 head cauliflower, cut into florets
6 eggs
4 tablespoons creme fraiche
2 tablespoons Dijon mustard
2 teaspoons smoked paprika
3 tablespoons chives, finely chopped
5 ounces smoked mozzarella, grated or cubed
2 ounces Sartori Montemore
salt and pepper
2 tablespoons olive oil
Preparation:
1. Bring a large pan of water to a boil. Simmer cauliflower florets for 4-5 minutes, until starting to soften. Drain well.
2. Preheat the oven to 375 degrees.
3. In a large bowl, whisk together eggs, creme fraiche, mustard, paprika, salt and pepper. Stir in chives and 3/4 of the cheeses.
4. Heat olive oil in a large cast iron skillet over medium heat. Add cauliflower and fry for about 5 minutes, until starting to brown.
5. Pour egg mixture over the cauliflower. Cook on medium heat for about 5 minutes.
6. Sprinkle remaining cheese on top, then bake for 10-12 minutes, until frittata is set.
7. Remove from the oven and let rest for a few minutes. Cut into wedges and serve warm.