Frittata With Smoked Mozzarella And Cauliflower

I am truly, madly, deeply in love with this dish. First, it's a frittata, an incredibly versatile dish. Pair a small wedge of any good frittata with berries and you have a satisfying breakfast; pair a large wedge of a good frtittata with a mixed green salad and you have a hearty, healthy brunch or dinner. What makes this particular frittata so unique is that cauliflower shares equal billing with eggs.  Creme fraiche {naughty, I know}, Dijon, aged cheddar, smoked  mozzarella and smoked paprika bring a creamy, smoky slant. This is a pungent {and I mean that in the most affectionate way} vegetarian dish. I hope it finds its way to your table this weekend. You won't be sorry. Promise.

Frittata With Smoked Mozzarella And Cauliflower

1 small cauliflower, cut into medium florets

6 eggs

4 T creme fraiche

2 T Dijon mustard

2 t sweet smoked paprika

3 T finely chopped chives

5 oz smoked mozzarella

2 oz mature cheddar

salt and freshly ground black pepper

2 T olive oil

Bring a medium pot of salted water to boil. Add cauliflower and cook for 4 minutes. Drain and set aside.

Preheat oven to 375 degrees. Break the eggs into a large bowl. Add the creme fraiche, mustard and paprika and combine well with a whisk. Stir in the chives and 3/4 of the cheese. Season well with salt and pepper.

Heat the olive oil in a large oven proof skillet over medium heat. Add the cauliflower and saute for about 5 minute, until golden brown on one side. Pour the egg mixture over the cauliflower and redistribute the cauliflower evenly over the pan using a fork. Cook for about 5 minutes {don't stir}.

Scatter the remaining cheese on top and transfer skillet to the oven. Cook until set {recipe says 10-12 minutes; for me it was about 16 minutes}. 

Remove from oven and let rest for 2-3 minutes before cutting into wedges.  Serve warm.

Serves 4-6.

Source: Plenty, Ottolenghi