Warning: include(referral/rkrt_tracker.php): failed to open stream: No such file or directory in /home/admin/domains/chrismyden.com/public_html/140824.php on line 22

Warning: include(): Failed opening 'referral/rkrt_tracker.php' for inclusion (include_path='/usr/local/lib/php') in /home/admin/domains/chrismyden.com/public_html/140824.php on line 22


University President: Why is it that you physicists always require so much expensive equipment? Now the Department of Mathematics requires nothing but money for paper, pencils, and erasers... and the Department of Philosophy is better still. It doesn't even ask for erasers. - Told by Isaac Asimov

21.04.18 0558 [PST]
Home

Articles
   EAC & MP3s
   UberNet
   Recipes
   Life of Myden
   Ramblings
   Technology

Best MP3 Guide

Gallery

Good Movies

Links

Contact


--
--

  
Home >> Articles >> Recipes

Smoky Cauliflower Frittata

Serves 4-6

Ingredients

1 small cauliflower, cut into medium florets
6 free range eggs
4 tbsp crème fraîche
2 tbsp Dijon mustard
2 tsp sweet smoked paprika
3 tbsp finely chopped chives
150g smoked scamorza (or smoked cheese) grated (including the skin for extra flavour)
50g mature cheddar, grated
2 tbsp olive oil
salt and black pepper

Method

1. Simmer the cauliflower in a large pan of boiling salted water for four-five minutes, or until semi-cooked. Drain and dry.

2. Preheat the oven to 190°C/Gas Mark 5. Break the eggs into a large bowl. Add the crème fraîche, mustard and paprika and whisk well, making sure the eggs and crème fraîche are thoroughly blended. Now stir in the chives and three-quarters of the cheeses, and season well with salt and pepper.

3. Heat up the olive oil in a large ovenproof frying pan. Fry the cauliflower for about five minutes, or until golden brown on one side. Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan. Cook on a medium heat for about five minutes.

4. Scatter the remaining cheeses on top, then carefully move the pan to the oven. Cook for 10-12 minutes, or until the frittata is well set.

5. Remove from the oven and leave to settle for two-three minutes before cutting into wedges. Eat immediately, with a peppery green salad.






  

--