No fancy stuff today, but simple honest Italian home cooking. Frittata is the Italian solution to leftovers. Just add some eggs and turn it into a wonderful meal. Although I have been blogging about Italian food for over four years, I’ve never posted a recipe for frittata. This post makes an end to that outrage. The excuse that I have for not posting a frittata before, is that I don’t often have leftovers. In this case I didn’t have any leftovers either, but made this delicious frittata on purpose. I slow-roasted cauliflower in the oven with cumin and chile pepper, added eggs and parmigiano, and then finished cooking the frittata in the oven. A frittata can also be cooked on the stovetop, but in the oven is easier as you don’t have to flip it. The deep earthy flavor of the roasted cauliflower works very well with the eggs and cheese. This is a vegetarian dish with a lot of flavor. Here’s what I did…
For 4 servings
1 head of cauliflower
1 tsp ground cumin, or to taste
1 tsp ground New Mexico chile pepper, or to taste
55 grams (2 oz) freshly grated parmigiano reggiano
extra virgin olive oil
salt and freshly ground white pepper
First things first. Start by roasting the cauliflower. Preheat the oven to 160C/325F. (If you are in a hurry you could use a higher oven temperature, but if you have the time slow-roasting is the way to go as it adds so much flavor!). Break the cauliflower into florets. Sprinkle them with ground cumin, ground New Mexico chile pepper, and salt. (NM chile pepper is not very hot, but has a great earthy flavor.) Sprinkle with salt as well. Drizzle with olive oil. Toss everything until the cauliflower is coated all over with oil and spices. Now put the cauliflower into the oven at 160C/325F.
Roast the cauliflower until it is nicely browned, but not burnt. Stir it every half hour or so. This will take about an hour and a half, so you really shouldn’t be in a hurry.
Increase the oven temperature to 180C/350F. Break 8 eggs into a large bowl and beat them.
Add 55 grams (2 oz) of freshly grated parmigiano, and season to taste with salt and freshly ground white pepper.
Whisk until the cheese has been incorporated.
Heat about a tablespoon of oil in a medium-sized non-stick oven-proof frying pan.
Add the roasted cauliflower, and arrange it in a single layer.
Pour in the egg mixture.
Wiggle the pan a little to make sure the eggs have settled.
Bake the frittata at 180C/350F until it has set, about 30 minutes.
If your pan is truly non-stick, the frittata should glide right out of it onto a plate. Serve it hot or at room temperature.
This photo brings back great memories of visiting Conor and the wife in Ireland, and cooking Irish parsnips, with Irish mussels, and Irish blue cheese for them. It was wonderful. The flavor combination is delicious.