Cauliflower, Bacon and Parmesan

Manami's Note:

Eggs are perfect for all meals! They cook quickly & taste great with an endless variety of ingredients. Here sauteed cauliflower or broccoli, grated Parmesan with the crunchy, crisp bacon and roasted garlic complement each other in a wonderful frittata. F&W newsletter - May, 2008.I didn't include cooling times nor did I include cooking times for the bacon or the roasting of the garlic.

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• ¼ lb bacon , slices cut crosswise into 1/4-inch strips
• 8 large eggs
• 1⁄3; cup light cream
• 1 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1⁄8; teaspoon fresh ground black pepper
• crushed red pepper flakes (optional)
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 (1 ¼ lb) cauliflower , cut into small florets
• ¼ teaspoon salt
• 4 roasted garlic cloves

Directions:

1. In a 10-inch nonstick frying pan, cook the bacon until crisp; remove to a paper-toweled dish.
2. Pour off all the fat.
3. In a large bowl, beat the eggs with the cream,Parmesan, parsley, black pepper and red pepper flakes(if using) until smooth.
4. Add the cooled bacon.
5. In the same frying pan, heat the oil with the butter over moderately high heat.
6. Add the cauliflower and salt and cook, stirring occasionally, until the cauliflower is golden and almost done, 10 to 15 minutes.
7. Add the roasted garlic and cook, stirring, 1 minute longer.
8. Pour in the egg mixture and reduce the heat to low.
9. Cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes.
10. Heat the broiler.
11. Broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes.
12. Lift up the edge of the frittata with a spatula and slide the frittata onto a platter; cut it into wedges.
13. Serve immediately.