Ottolenghi . Smoky Frittata

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Recently Caroline made this delicious frittata from Yotam Ottolenghi with, among other things, Italian smoked cheese and cauliflower. 


For 1 frittata

  • 1 small cauliflower, in medium florets
  • 6 eggs
  • 4 tablespoons crème frache
  • 2 tablespoons Dijon mustard
  • 2 teaspoons mild or sweet smoked paprika (delicatessen or the grocery store)
  • 3 tablespoons finely chopped chives
  • 150 grams smoked scamorza, grated (an Italian cheese, available at the better cheese or delicatessen shops)
  • 50 grams grated cheddar (or ripe Gouda)
  • 2 tablespoons olive oil
  • Salt and pepper

This is how you make the frittata

Boil the cauliflower florets in plenty of salted water for 4-5 minutes. Drain them in a colander and let them drain well.

Preheat your oven to 190 degrees and put the eggs, crème frache, mustard and paprika in a large bowl. Mix the ingredients well and stir in the chives and three quarters of the grated cheeses. Season with salt and pepper.

Heat the olive oil in an oven-safe frying pan and brown the florets on one side for about five minutes. Pour over the egg mixture and spread the cauliflower florets evenly over the bottom of the pan with a fork. Fry the egg over medium heat for about five minutes.

Sprinkle the rest of the cheese over the frittata and return the pan to the oven for another 10-12 minutes until cooked through and the egg has set. Remove the pan from the oven and let it rest at room temperature for 2-3 minutes before serving.

The frittata tastes great with a spicy green salad and do you have any leftovers? It’s even tastier the next day!

Source: Culy by
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