Cauliflower, Bacon, and Parmesan Frittata
Eggs make perfect weeknight dinners; they cook quickly and taste great with an endless variety of ingredients. Here, bacon, sautéed
cauliflower, and grated Parmesan complement each other in an original and satisfying frittata.
Recipe Collection
Food & Wine Quick from Scratch
Cookbook
Italian
Author
Susan Rich, Laura Russell
Prep Time
10 minutes
Cooking Time
33 minutes
Serves
4
Ingredients
1/4 pound sliced bacon, slices cut crosswise into 1/4-inch strips
8 large eggs
1/3 cup light cream
1 cup grated parmesan cheese
3 tablespoons fresh parsley, chopped
1/8 teaspoon fresh ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 head cauliflower, (about 1 1/4 pounds), cut into small florets
1/4 teaspoon salt
4 garlic cloves, minced
Directions
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, parsley, 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.
Tips
Wine Recommendation: Cheese and eggs both work well with red wine; their richness blunts the wine’s tannin, while accentuating
its fruitiness. A simple Chianti or Chianti Classico will be delightful.
