Smoky Frittata

Plenty by Yotam Ottolenghi

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  small cauliflower, cut into medium florets
• 6  eggs
• 4  tablespoons creme fraiche (or sour cream)
• 2  tablespoons Dijon mustard
• 2  teaspoons  smoked paprika
• 3  tablespoons  finely chopped chives
• 5  ounces smoked mozzarella cheese, grated (including the skin for extra flavour)
• 2  ounces sharp cheddar cheese
•  salt and pepper
• 2  tablespoons olive oil

Directions

1. Simmer the cauliflower in a large pot of boiling salted water for 4 to 5 minutes, or until semi-cooked. Drain and dry.
2. Preheat the oven to 375°F Break the eggs into a medium bowl. Add the creme fraiche, mustard and paprika and whisk well, making sure the eggs and creme fraiche are thoroughly blended. Now stir in the chives and 3/4 of the cheeses, and season well with salt and pepper.
3. Heat up the olive oil in ovenproof frying pan (I used a 10″ pan). Fry the cauliflower for 5 minutes or until golden brown. Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan. Cook on medium-low heat for 5 minutes.
4. Scatter the remaining cheese on top, then carefully transfer the pan to the oven and bake for 10-12 minutes, or until set.
5. Remove from the oven and let rest for 2 to 3 minutes before cutting into wedges. Eat immediately.