Yotam Ottolenghi's Smoked Mozzarella Frittata with Cauliflower and Jim's Pimm's Cup

I am still smitten with Yotam Ottolenghi's gorgeous cookbook, Plenty. Tonight's new try did not disappoint; indeed, it was a hit with both the grown-ups and the little ones. Ottolenghi has titled his recipe as "Smoky frittata," but I think "Smoked Mozzarella Frittata with Cauliflower," although wordier, immediately conjures up this image:

I did make a few changes to "health it up" by upping the cauliflower and cutting down a wee bit on the amount of crème fraîche and cheese, and it was still decidedly decadent in a most wonderful way. Tender cauliflower, melted cheese with some crispy parts, a bit of sweet heat from the paprika...this will be a repeat for us!

Serves 4-6

Ingredients

1 small cauliflower, cut into medium florets (I used a medium cauliflower, and it worked out)

6 eggs

3 tbsp crème fraîche (or Greek yogurt)

2 tbsp Dijon mustard (I used the grainy kind from Trader Joe's)

2 tsp sweet smoked paprika

3 tbsp chopped chives (I snip with scissors; easier than chopping)

4 ounces smoked mozzarella, grated (over $6 at Whole Foods; $2.99 at TJ's, which I later discovered to my chagrin)

2 ounces aged sharp Cheddar, grated

salt and black pepper

2 tbsp olive oil

Directions

1. Simmer cauliflower florets in a pot of boiling salted water for 5 minutes, just until barely tender. Drain in colander to dry.

2. Preheat oven to 375 degrees. Beat the eggs in a large bowl. Whisk in the crème fraîche, mustard and paprika. Stir in the chive and the cheese. Season with salt and pepper.

3. Heat up olive oil in a large ovenproof frying pan. A cast-iron skillet is perfect for this. Sauté the cauliflower until golden brown on one side, about 5 minutes. Pour the egg mixture over the cauliflower and make sure cauliflower is evenly distributed through the pan. 

4. Cook on medium heat for about five minutes.

5. Transfer the pan to the oven and cook for about 12 to 18 minutes, or until frittata is set. (Ottolenghi's recipe estimates 10-12 minutes, but it took my oven 18 minutes to have the frittata set properly.)

6. Remove from oven and let rest for 3 minutes before slicing and serving.

I served this with a simple romaine salad with yellow and orange carrots, drizzled over with maldon sea salt, black pepper, olive oil and lemon juice. Easy and yet it felt like a luxurious treat. 

Perfect with my husband's Pimm's Cup recipe:

Serves 1

Ingredients

Ice

Pimm's Cup No. 1

Blood Orange Italian Soda

Lime Wedge

Directions

1. Fill glass with ice.

2. Pour in 1 part Pimm's to 4 parts soda. (This is Jim's modification for me as a lightweight. Others may prefer 1 part Pimm's to 3 parts soda.)

3. Squeeze in lime wedge.

4. Stir.

5. Drink.

6. Repeat if needed.