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.

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.

Step 5

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.

Step 6

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.

Quick From Scratch Italian

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Ratings & Reviews

Stefanie920's Review

November 21, 2010
This was a great frittata recipe. We had it for dinner and leftovers. We'll make this again.

Crystil's Review

November 16, 2010
Very good. Next time I'm going to cut the cauliflower in half, at least. Hubby suggested adding some potatoes (like home fries) for extra bulk and pep. The top turns out really tasty after it gets broiled but I think some more spice could be added for the rest of it to have more flavor.