Calendar Recipe Box Shopping List Address Book
      
 
 

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.
Rating:
Read Reviews(4)
Rate This Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 33 minutes
  Print: Recipe
  Add To: Recipe Box
  Email: Recipe
  Find: More Recipes

 
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.


Enter your email address to receive delicious, family-friendly recipes, exciting promotions, helpful articles and more delivered right to your mailbox. What could be better?






 

Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
View the full recipe


Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Rating:
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
Simply fill out the required fields to begin enjoying the benefits of FamilyTime.com – it’s fast and it’s free.
* required



 
 
Concerned about privacy? Rest assured, we never sell or share your personal information.
See our Privacy Policy.
//