- 1/4 pound bacon, slices cut crosswise into 1/4-inch strips
- 8 large eggs
- 1/3 cup light cream
- 1 cup grated Parmesan
- 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.
Test-Kitchen Tip If the handle of your frying pan isn't ovenproof you can make it so. Protect it from the heat of the broiler by wrapping it with four layers of aluminum foil.
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.