---
title: Smoky Frittata
servings: 4
course: breakfast
source:
  name: Plenty
  author: Yotam Ottolenghi
  url: https://www.umami.recipes/recipe/KNH48rfCHgtOfSoRq5X5
image: https://www.umami.recipes/api/image/recipes/KNH48rfCHgtOfSoRq5X5/images/Ps8Jw6gl44CXGSxOVu4VlL?w=2048&q=75
tags: [breakfast, eggs, cauliflower]
---

Simmer the @cauliflower{1}(small, cut into medium florets) in a large #pan{} of boiling salted water for only ~{4-5%minutes}, or until semi-cooked. Drain and dry.

Preheat the #oven{} to 375°F. Break the @eggs{6} into a large #bowl{}. Add the @crème fraîche{4%tbsp}, @Dijon mustard{2%tbsp} and @sweet smoked paprika{2%tsp} and whisk well, making sure the eggs and crème fraîche are thoroughly blended. Now stir in the @chives{3%tbsp}(finely chopped) and three-quarters of the cheeses — @smoked scamorza{5%oz}(grated, including the skin for extra flavor) and @mature Cheddar{2%oz}(grated) — and season well with @salt{} and @black pepper{}.

Heat up the @olive oil{2%tbsp} in a large ovenproof #frying pan{}. Fry the cauliflower for about ~{5%minutes}, or until golden brown on one side. Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan. Cook on medium heat for about ~{5%minutes}.

Scatter the remaining cheeses on top, then carefully transfer the pan to the oven. Cook for ~{10-12%minutes}, or until the frittata is set.

Remove from the oven and let rest for ~{2-3%minutes} before cutting into wedges. Eat immediately, with a peppery green salad.