Prep 20 mins
Cook 35 mins
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.
- 1⁄4 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 1/4 lb) cauliflower, cut into small florets
- 1⁄4 teaspoon salt
- 4 roasted garlic cloves
- In a 10-inch nonstick frying pan, cook the bacon until crisp; remove to a paper-toweled dish.
- Pour off all the fat.
- In a large bowl, beat the eggs with the cream,Parmesan, parsley, black pepper and red pepper flakes(if using) until smooth.
- Add the cooled bacon.
- 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 roasted 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.
- 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.
- Lift up the edge of the frittata with a spatula and slide the frittata onto a platter; cut it into wedges.
- Serve immediately.