Cauliflower, Bacon, and Parmesan Frittata
 

"Jennifer" > wrote in message
...
> Well... now I'm in a frittata frenzy!!
>
> Cauliflower, Bacon, and Parmesan Frittata
> • Fast
>
> 4 SERVINGS
>
> Eggs make perfect weeknight dinners; they cook quickly and taste great
> with an endless variety of ingredients. Here, bacon, sautéed
> cauliflower, and grated Parmesan complement each other in an original
> and satisfying frittata.
>
> 1/4 pound bacon, slices cut crosswise into 1/4-inch strips
> 8 large eggs
> 1/3 cup light cream
> 1 cup grated Parmesan
> 3 tablespoons chopped fresh parsley
> 1/8 teaspoon fresh-ground black pepper
> 2 tablespoons olive oil
> 1 tablespoon butter
> 1 small head cauliflower (about 1 1/4 pounds), cut into small florets
> 1/4 teaspoon salt
> 4 cloves garlic, minced
>
> 1. In a 10-inch nonstick frying pan, cook the bacon until crisp. Remove.
> Pour off all the fat. In a large bowl, beat the eggs with the
> cream,Parmesan, parsley, and pepper until smooth. Add the cooled bacon.
>
> 2. 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.
>
> 3. 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.
>
> 4. Lift up the edge of the frittata with a spatula and slide the
> frittata onto a plate. Cut it into wedges.
>
> Test-Kitchen Tip
> If the handle of your frying pan isn't ovenproof you can make it so.
> Protect it from the heat of the broiler by wrapping it with four layers
> of aluminum foil.
>


Sounds wonderful!

Have you ever tried to freeze individual portions? I cook for one
(myself!), and I'm wondering how this would be a frozen leftovers, possibly
to take to work for lunch on some days.

MaryL

On Wed, 13 Oct 2004 01:51:16 -0500, "MaryL"
-OUT-THE-LITTER> wrote:

>
>"Jennifer" > wrote in message
...
>> Well... now I'm in a frittata frenzy!!
>>
>> Cauliflower, Bacon, and Parmesan Frittata
>> • Fast
>>
>> 4 SERVINGS
>>
>> Eggs make perfect weeknight dinners; they cook quickly and taste great
>> with an endless variety of ingredients. Here, bacon, sautéed
>> cauliflower, and grated Parmesan complement each other in an original
>> and satisfying frittata.
>>
>> 1/4 pound bacon, slices cut crosswise into 1/4-inch strips
>> 8 large eggs
>> 1/3 cup light cream
>> 1 cup grated Parmesan
>> 3 tablespoons chopped fresh parsley
>> 1/8 teaspoon fresh-ground black pepper
>> 2 tablespoons olive oil
>> 1 tablespoon butter
>> 1 small head cauliflower (about 1 1/4 pounds), cut into small florets
>> 1/4 teaspoon salt
>> 4 cloves garlic, minced
>>
>> 1. In a 10-inch nonstick frying pan, cook the bacon until crisp. Remove.
>> Pour off all the fat. In a large bowl, beat the eggs with the
>> cream,Parmesan, parsley, and pepper until smooth. Add the cooled bacon.
>>
>> 2. 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.
>>
>> 3. 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.
>>
>> 4. Lift up the edge of the frittata with a spatula and slide the
>> frittata onto a plate. Cut it into wedges.
>>
>> Test-Kitchen Tip
>> If the handle of your frying pan isn't ovenproof you can make it so.
>> Protect it from the heat of the broiler by wrapping it with four layers
>> of aluminum foil.
>>
>
>
>Sounds wonderful!
>
>Have you ever tried to freeze individual portions? I cook for one
>(myself!), and I'm wondering how this would be a frozen leftovers, possibly
>to take to work for lunch on some days.
>
>MaryL
>

Hi Mary

I agree, it sounds good. My version for one, which I'll be trying
shortly will be the following changes to the ingredients list:

>> 1/4 pound bacon, slices cut crosswise into 1/4-inch strips
One slice/rasher
>> 8 large eggs
One large egg
>> 1/3 cup light cream
One Tablespoon
>> 1 cup grated Parmesan
One Tablespoon
>> 3 tablespoons chopped fresh parsley
A sprig or two
>> 1/8 teaspoon fresh-ground black pepper
A grinding to taste
>> 2 tablespoons olive oil
A slurp
>> 1 tablespoon butter
A teaspoon
>> 1 small head cauliflower (about 1 1/4 pounds), cut into small florets
1/2-1 cup after seperating florettes.
>> 1/4 teaspoon salt
I don't add salt.
>> 4 cloves garlic, minced
One clove, smallish.

Adjust cooking times appropriately. I have a small 12 cm (5") cast-iron
skillet that's just right for this sort of frittata. One trick I would
do is to cook the bacon under the grill (broiler) while the cauli is
cooking, to save time and automatically drain off the fat. I usually
purposely slightly undercook the cauli in this type of dish. I'll
probably add a little cheddar or mozza on top just before it goes under
the grill (broiler).

Thanks Jennifer.

Cheers, Alan, T2 d&e, Australia.
Remove weight and carbs to email.
--
Everything in Moderation - Except Laughter.

"Alan" > wrote in message
...
> On Wed, 13 Oct 2004 01:51:16 -0500, "MaryL"
> -OUT-THE-LITTER> wrote:
>
> >
> >
> >Sounds wonderful!
> >
> >Have you ever tried to freeze individual portions? I cook for one
> >(myself!), and I'm wondering how this would be a frozen leftovers,
possibly
> >to take to work for lunch on some days.
> >
> >MaryL
> >
>
> Hi Mary
>
> I agree, it sounds good. My version for one, which I'll be trying
> shortly will be the following changes to the ingredients list:
>
> >> 1/4 pound bacon, slices cut crosswise into 1/4-inch strips
> One slice/rasher
> >> 8 large eggs
> One large egg
> >> 1/3 cup light cream
> One Tablespoon
> >> 1 cup grated Parmesan
> One Tablespoon
> >> 3 tablespoons chopped fresh parsley
> A sprig or two
> >> 1/8 teaspoon fresh-ground black pepper
> A grinding to taste
> >> 2 tablespoons olive oil
> A slurp
> >> 1 tablespoon butter
> A teaspoon
> >> 1 small head cauliflower (about 1 1/4 pounds), cut into small florets
> 1/2-1 cup after seperating florettes.
> >> 1/4 teaspoon salt
> I don't add salt.
> >> 4 cloves garlic, minced
> One clove, smallish.
>
> Adjust cooking times appropriately. I have a small 12 cm (5") cast-iron
> skillet that's just right for this sort of frittata. One trick I would
> do is to cook the bacon under the grill (broiler) while the cauli is
> cooking, to save time and automatically drain off the fat. I usually
> purposely slightly undercook the cauli in this type of dish. I'll
> probably add a little cheddar or mozza on top just before it goes under
> the grill (broiler).
>
> Thanks Jennifer.
>
> Cheers, Alan, T2 d&e, Australia.
> Remove weight and carbs to email.
> --
> Everything in Moderation - Except Laughter.


Great! You saved me the trouble of "reducing" the recipe. Thanks, Alan.
This recipe is now on my agenda for this week-end.

MaryL

On Wed, 13 Oct 2004 18:21:49 -0500, "MaryL"
-OUT-THE-LITTER> wrote:

>
>
>Great! You saved me the trouble of "reducing" the recipe. Thanks, Alan.
>This recipe is now on my agenda for this week-end.
>
>MaryL


Hi Mary

Had one almost exactly as described this morning. The only difference
was that I used a half-cup of my stir-fry mix instead of cauli.

Today's mix includes in varying quantities:

Broccolli florettes
Cauli florettes
Yellow, red, green capsicum (peppers)
Onion (red, brown)
Garlic
Sweet corn kernels
Kidney beans
Asparagus
Cabbage

By the time I mix and take a half-cup, it may only be half a dozen
scraps of each, but it tasted good and had a wide range of vitamins etc.
No spike.


Cheers, Alan, T2 d&e, Australia.
Remove weight and carbs to email.
--
Everything in Moderation - Except Laughter.