Another Ottolenghi inspired dish, this cauliflower frittata is just REALLY good. As our co-workers and loved ones know, Graham and I eat a lot of frittatas.. Why you may ask? Because they are quick to whip up, reasonably healthy (though with enough cheese and meats you can turn the most well meaning frittata into a heart attack), and it makes a perfect four serving meal – two dinners and two lunches.. Though lately Graham has been whipping up 12 egg frittatas which could take care of your next three meals.
The frittata is also a great entry level dish to explore your culinary creativity – cheap ingredients (so you don’t feel badly if botched), standard formula yet oh-so-versatile (eggs + cheese + veg + herbs + leftovers + whatever you have lying around), and did I mention it was quick?
- 1 Small cauliflower broken down into florets
- 8 eggs
- 2-4 tbs of ricotta (light or full fat whatever you are feeling!)
- 2 tbs dijon mustard
- 1 cup grated gruyere cheese + 1/4 cup for top (also old cheddar is nice or a combination of both.. really nice)
- 1-2 tbs olive oil
- 2 tsp smoked paprika
- 3 tbs of chopped herbs (parsley, chives, cilantro WHATEVER!)
- Preheat your oven to 375F.
- Steam cauliflower for 8-10 minute, remove from heat and allow to dry a little.
- Combine eggs, ricotta, paprika and salt and pepper and whisk VIGOROUSLY. The more you whisk the fluffier your eggs will be!
- Add herbs and 1 cup cheese and stir some more.
- Line the bottom of the pan with cauliflower and then pour egg mixture on top.
- In classic frittata form you start on the stove with medium heat for about 5 minutes.
- Add the remaining 1/4 cup of cheese to the top and pop in the oven for about 10 minutes, or until a knife comes out clean.
- Remove from oven and let it rest for a few minutes before serving.
- And then more herbs on top for good measure.