Smoky Frittata

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This wonderfully tasty dish makes a great side for dinner, or a nice savory breakfast choice.  It’s a quick, easy and very satisfying.  The recipe calls for smoked mozzarella, but we substituted pecorino, and it was still great.  A nice way to get your kids to eat cauliflower.

Smoky Frittata from Plenty by Yotam Ottolenghi

Serves 4 – 6

1 small cauliflower, cut into medium florets

6 eggs

4 tbsp crème fraîche

2 tbsp Dijon mustard

2 tsp sweet smoked paprika

3 tbsp finely chopped chives

5 oz smoked scamorza, grated (including the skin for extra flavor)

2 oz mature Cheddar, grated

Salt and black pepper

2 tbsp olive oil

 

Simmer the cauliflower in a large pan of boiling salted water for only 4 to 5 minutes, or until semi-cooked.  Drain and dry.

Preheat the oven to 375°.  Break the eggs into a large bowl.  Add the crème fraîche, mustard and paprika and whist well, making sure the eggs and crème fraîche are thoroughly blended.  Now stir in the chives and three-quarters of the cheeses, and season well with salt and pepper.

Heat up the olive oil in a large ovenproof frying pan.  Fry the cauliflower for about 5 minutes, or until golden brown on one side.  Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan.  Cook on medium heat for about 5 minutes.

Scatter the remaining cheeses on top, then carefully transfer the pan to the oven.  Cook for 10 to 12 minutes, or until the frittata is set.

Remove from the oven and let rest for 2 to 3 minutes before cutting into wedges.  Eat immediately, with a peppery green salad.

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