The texture of this frittata is unreal: it’s got a silky smooth, cheesy texture, which is accented by the smokiness of the cheese and the paprika, and the crunch of romanesco cauliflower. Adapted from Yottam Ottolenghi’s Plenty.
- 2 romanesco cauliflower, cut into bit sized pieces
- 12 eggs
- 1/2 c creme fraiche or sour cream
- 4 T dijon mustard
- 4 t smoked paprika
- 6 T chives, finely chopped (we substituted sautéed green garlic here)
- 10 oz smoked scamorza, grated (This is a smoky Italian mozzarella, which you use with the rind. If you cannot find this cheese, you can use another smoky cheese.)
- 4 oz mature cheddar, grated
- salt and pepper
- olive oil
- Preheat oven to 375 F. Toss cauliflower with 1-2 T olive oil, and roast on a foil-lined sheet for 15-20 minutes, until it is slightly tender and just starting to brown.
- In a large bowl, whisk the eggs until combined.
- Add creme fraiche and dijoin, and stir to combine.
- Gently add paprika to the mixture, sprinkling as you mix. (If you add it all at once, it will form annoying clumps that you will have to break up with a whisk.
- Add chives and 3/4 cheese to the bowl, season with salt and pepper, and set aside.
- Transfer cauliflower to a large, oven-proof frying pan, and pour egg mixture over cauliflower, spreading the cauliflower and mixture evenly in the pan.
- Cook the cauliflower-egg mixture for 5 minutes over medium heat, then sprinkle the remaining cheese over the top.
- Carefully transfer the pan to the oven, and cook the frittata for 15 minutes, or until set.
- Remove from oven and let stand for a few minutes before serving. Eat immediately.