Smoky frittata

Name: Smoky frittata
Yield: Serves 4–6
Cuisine: Italian
Ingredients: 3 tbsp finely chopped chives; 1 small cauliflower, cut into medium florets; 150 g smoked scamorza, grated (including the skin for extra flavour); 50 g mature Cheddar, grated; 2 tsp sweet smoked paprika; salt and black pepper; 6 free-range eggs; 4 tbsp crème fraîche; 2 tbsp Dijon mustard; 2 tbsp olive oil

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

Scamorza affumicata is an Italian curd cheese that melts fantastically well. Often labelled ‘smoked mozzarella’, it is highly effective in adding depth and pungency to vegetarian dishes.

Ingredients

1 small cauliflower, cut into medium florets
6 free-range eggs
4 tbsp crème fraîche

Europe
Italy
Main course
Gluten-free
Vegetarian
Mediterranean

Method

Simmer the cauliflower in a large pan of boiling salted water for only 4–5 minutes, or until semi-cooked. Drain and dry.

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 c