Smoky Cauliflower Frittata
Adapted from Yotam Ottolenghi's awesome vegetarian cookbook Plenty
- 1 small cauliflower, cut into medium florets
- 6 eggs
- 4 tablespoons greek yogurt (Ottolenghi uses creme fraiche - I use what's handy)
- 2 tablespoons dry mustard (I used Colemans, you could also substitute dijon)
- 2 teaspoons sweet smoked paprika
- *3 tablespoons smoked spring onions, finely chopped
- 5 ounces mozzarella, grated (not the fresh kind)
- 2 ounces mature cheddar, grated
- salt and pepper to taste
- 2 tablespoons olive oil
*"smoked spring onions"? Yeah, not a common pantry staple. A girlfriend and I smoked and pickled some spring onions last year and they're pretty insane. I use them for anything that needs a hint of smokiness - like this frittata, which originally called for smoked scamorza - a type of smoked mozzarella. If you have smoked mozzarella, use that in lieu of the regular mozzarella and sub green onions or chives for the smoked onion. If you don't have either, who cares? It'll still taste great, just not as smoky. Maybe up the smoked paprika an extra teaspoon for a little extra oomph.
1. Preheat oven to 375 degrees. Simmer the cauliflower in a pot of boiling water for 4-5 minutes until al dente. Drain and dry.
2. Break the eggs into a medium size bowl, and whisk in the yogurt, mustard, paprika, and onions. Stir in three-quarters of the cheeses and season with salt and pepper.
3. Heat the olive oil in a medium sized cast iron pan. Fry the cauliflower for about 5 minutes, or until golden brown on one side. Pour over the egg mixture and use a fork to redistribute the cauliflower. Cook on medium heat for about 5 minutes. Scatter the rest of the cheese on top and finish in the oven for 10 to 12 minutes. Cut into wedges and eat on its own, or with a dollop of greek yogurt and a green salad.