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.