A frittata is one of those dishes that you can put together with just about any vegetable that you have in your fridge but this one inparticular using smoky paprika and cauliflower is worth seeking out the ingredients for.
I often turn to Yotam Ottolenghi for inspiration on vegetable dishes because there is always something to learn from him not to mention his cookbook, Plenty, is visually amazing. Ottolenghi is a master when it comes to pairing ingredients. In his recipe for smoky frittata he uses smoked cheese and smoked paprika however I had a raw cheese from Kootenay Alpine Cheese Co. called Alpindon that worked very well and I used half smoked paprika and half Hungarian Sweet Paprika from one of my favorite places The Silk Road Spice Merchant.
This makes a great lunch or brunch with a simple dressed arugula salad and perfect for am autumn day.
adapted from Plenty by Yotam Ottolenghi
serves 4 – 6
- 1 small cauliflower, cut into medium florets
- 6 eggs
- 4 tbsp goat yogurt
- 2 tbsp dijon mustard
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 2 cloves garlic, minced
- 4 green onions, thinly sliced
- 4 oz. cheese (smoked mozzarella if you can find it or another strong hard cheese)
- 2 oz. strong cheddar
- salt and pepper
- 2 tbsp olive oil
- Preheat oven to 375 degrees F. Heat a cast iron skillet over medium heat and the olive oil, garlic and cauliflower. Cook until the cauliflower starts to turn golden brown.
- Add the eggs to a medium bowl along with the yogurt, mustard and paprika. Mix until thoroughly combined and season generously with salt and pepper. Mix in the green onion and 4 oz. of cheese.
- Pour the egg mixture over the cauliflower and move the cauliflower around to make sure the eggs are incorporated evenly. Top with the remaining cheese and place the pan in the preheated oven. Bake until the eggs are set around 15 minutes. I browned the top quickly under a broiler.
- Let cool for a few minutes, slice and serve.