Active Time
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Total Time
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Yield
Serves : 4
© Lucy Schaeffer

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

Lift up the edge of the frittata with a spatula and slide the frittata onto a plate. Cut it into wedges.

Notes

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.

Suggested Pairing

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.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Belinda Iarussi Troncone

Review Body: love this recipe, light and great taste.

Review Rating: 5

Date Published: 2016-09-12