Part two of our small plates evening was even better than part one. I am a little hesitant to tell you about this one, I am back to cauliflower. Purely an accident, I picked the recipe not realizing it had cauliflower in it. No worries because this recipe from Plenty is the best so far. I present the smoky frittata…
| Smoky Frittata |
- 1 small cauliflower, cut into medium florets
- 2 T. olive oil
- 6 eggs
- 4 T. crème fraîche
- 2 T. dijon mustard
- 2 t. sweet smoked paprika
- 3 T. chives, finely chopped
- 5 oz. fresh mozzarella
- 2 oz. smoked cheddar
- salt and pepper
- Preheat oven to 375 degrees.
- Simmer the cauliflower in a large plan of salted boiling water for only 4-5 minutes, until partially cooked. Drain and dry.
- Add the eggs to a medium bowl along with the crème fraiche, mustard, paprika, and salt and pepper to taste. Whisk until thoroughly combined.
- Mix in chives and ¾ of the cheese.
- Heat olive oil in a cast iron skillet over medium-high heat.
- Cook until the cauliflower until browned, stir to brown all sides.
- Pour the egg mixture over the cauliflower and move cauliflower around to make sure the eggs are incorporated evenly.
- Top with remaining cheese and bake until the eggs are set, about 20-25 minutes.
Pretty straight forward. This was by far my favorite courses, so rich and creamy. The cauliflower turns light and fluffy, and oh man that smoked flavor from the cheese and paprika. Yum! I can not wait to make this one again. Great make ahead for brunch or light dinner with a salad. We served it with a mini serving of spicy gazpacho.
Highly recommend this one, especially now that the heatwave has broken and you bear the oven being on!
yum! i’d love the recipe for spicy gazpacho pronto!
Here is the link http://highlandsranchfoodie.com/2011/08/spicy-gazpacho-shooters-summer-tapas-dinner-menu-the-end/, good stuff! I topped it with avocado, and the next day with leftover shrimp.
Yay on the cauliflower! Looks good!
My cauliflower just started coming in, PERFECT timing!
You will LOVE this recipe with a nice glass of wine.
Oh this looks incredible! Congratulations on top 9 today! 🙂
Tastes as good as it looks. Thanks!
Congratulations on making the Top 9!
Thank you!
Congratulations on making the Top 9!
Frittata looks great — I love all the mozzarella inside.
Thanks. The fresh mozzarella was so creamy, the original recipe called for smoked but I could not find it.
it’s gorgeous, jacky. and congrats on the top 9! you’re a regular!
Thank you, it tastes even better than it looks.
You got me at Cauliflower. This looks amazin’. Can’t wait to try it.
Hope you enjoy it.
I had your buffalo cauliflower dip to make, but then went to Virginia – I froze the whole head of cauliflower, now I’ll have to pick which one to make! 😀
They both have cheese, so I think the buffalo is the tie breaker.
I made this one, slightly adapted it, and had it for my breakfast this morning – so fricken good! 😀
This frittata looks so comforting. Love the recipe!
What an interesting recipe. I love smoked paprika but have never thought about adding it to an egg dish. But the photo is definitely making me want to eat this!
Thanks so much for the link back on my spicy gazpacho shooters. However, I adore your addition of avocado on top. Bravo!!!