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.
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.
- 1/4 pound bacon, slices cut crosswise into 1/4-inch strips
- 8 large eggs
- 1/3 cup light cream
- 1 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- 1/8 teaspoon fresh-ground black pepper
- 2 tablespoons olive oil
- 1 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, 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.
Tip: If the handle of your frying pan isn't ovenproof, you can protect it from the heat of the broiler by wrapping it with four layers of aluminum foil.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
586 calories; 48g total fat; 485mg cholesterol; 996mg sodium; 11g carbohydrates; 4g fiber; 29g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Need Something for Your Kitchen?
Get 10% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close