I made this frittata tonight with a salad and it was yuuummy! It’s from my vegetarian book, Plenty by Yotam Ottolenghi and I must say he does have a gift for making vegetarian dishes feel satisfying. He adds smoky cheese to this frittata claiming that it adds depth and flavor to vegetarian dishes and he was so right on about this that my 14 year old stepson asked if it had chicken in it! The salad I served it with was one of my own creation. I was especially pleased that it turned out as well as it did because I feel that salads are a particular weakness of mine, but again, Ottolenghi has been a great teacher for me in this, as well as a few others, and it seems that it may finally be all soaking in!
Took me about an hour plus the salad to prepare
1 small cauliflower, cut into medium size florets
4 tbsp creme fraiche or sour cream
2 tbsp Dijon mustard
2 tsp sweet smoked paprika
3 tbsp chopped chives
5 oz smoked scamorza or smoked mozzarella, grated
2 oz sharp cheddar, grated
sea salt and black pepper
2 tbsp olive oil
-Bring a large pot of salted water to boil. Add the cauliflower and boil for 5 minutes. Drain and let dry.
-Preheat the oven to 375 degrees. Break the eggs into a large bowl. Add the creme fraiche, mustard and paprika and whisk to combine. Now stir in the chives and 3/4 of the cheeses and season well with 1 tsp of salt and some freshly ground pepper.
-Heat the olive oil in a large ovenproof pan. Fry the cauliflower over medium-high heat for about 5 minutes or until golden brown on one side. Pour the egg mixture over the cauliflower and spread it around evenly in the pan. Reduce heat to medium and cook for about 5 minutes.
-Scatter the remaining cheese on top and carefully transfer the pan into the oven. Cook for 10-12 minutes or until the frittata is set.
-Remove from the oven and let set 2-3 minutes before cutting into wedges. Serve with a salad.
Mixed greens with pomegranate molasses and horseradish dressing
1 small shallot, sliced
1 tsp pomegranate molasses
1 tsp Dijon mustard
1 tsp horseradish
1/2 tsp sea salt
freshly ground pepper
2 tbsp white wine vinegar
1 tbsp hazelnut oil (if you have it)
3 tbsp olive oil
3 cups mixed greens
2 oz chevre
1/4 cup toasted almonds
1/4 cup fresh pomegranate seeds
In a small bowl, put in shallots, mustard, horseradish, molasses, salt, pepper and vinegar and whisk to combine. Add hazelnut oil and olive oil, whisking as you add (or all olive oil). Taste for seasoning and adjust as needed.
Put greens in a bowl and pour 3/4 of dressing on top. Toss to combine. Sprinkle nuts, chevre and pomegranate seeds on top of greens and then pour rest of dressing on top. Serve.