Source: Food and Wine Quick from Scratch

Cauliflower, Bacon, and Parmesan Frittata
Here's a winner for a late, weekend breakfast. It also makes an easy, quick weekday supper. Fresh cauliflower is surprisingly delicious.
Serves: 4
Prep Time: 10 minutes
Cook Time: 33 minutes


1/4 pound sliced 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
2 tablespoons olive oil
1 tablespoon butter
1 head cauliflower, (about 1 1/4 pounds), cut into small florets
1/4 teaspoon salt
4 garlic cloves, minced

In a 10-inch nonstick frying pan, cook the bacon until crisp. Remove and drain. Pour off all the fat.

In a large bowl, beat the eggs with the cream, Parmesan, parsley, and pepper until smooth. Add the cooled, crumbled 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 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 plate. Cut it into wedges for serving.

Wine Recommendation: Cheese and eggs both work well with red wine; their richness blunts the wine’s tannin, while accentuating its fruitiness. A simple Chianti or Chianti Classico will be delightful.