Friday, March 29, 2013
Weekend Recipe - Frittata with Herbs and Cauliflower
Bacon, Cauliflower, & Parmesan Frittata
A great addition to a Brunch but substantial enough to be an evening meal. Serve with a spring salad or fresh fruit.
1/4 pound bacon, cut into 1/4-inch strips
8 large eggs
1/3 cup light cream
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley or chervil
1/2 Tablespoon fresh thyme
1/8 teaspoon fresh-ground black pepper
2 tablespoons olive oil1 tablespoon butter
1 small head cauliflower (about 1 1/4 pounds), cut into small florets
1/4 teaspoon salt
4 cloves garlic, minced
In a 10-inch nonstick frying pan, cook the bacon until crisp. Remove. Pour off all the fat. In a large bowl, beat the eggs with the cream, Parmesan, herbs, and pepper until smooth. Add the cooled bacon.
In the same frying pan, heat the oil with the butter over moderately high heat. Add the cauliflower and salt and cook, stirring occasionally, until the cauliflower is golden and almost done, 10 to 15 minutes. Add the garlic and cook, stirring, 1 minute longer. Pour in the egg mixture and reduce the heat to low. Cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes.
Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes.
Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut it into wedges.