Smoky Frittata

🥘 Ingredients

• cauliflower 1
• eggs 6
• crème fraîche 4 tbsp
• Dijon mustard 2 tbsp
• sweet smoked paprika 2 tsp
• chives 3 tbsp
• smoked scamorza 5 oz
• mature Cheddar 2 oz
• salt
• black pepper
• olive oil 2 tbsp

1. 1

   Simmer the cauliflower in a large pan of boiling salted water for only 4-5 minutes , or until semi-cooked. Drain and dry.
2. 2

   Preheat the oven to 375°F. Break the eggs into a large bowl . Add the crème fraîche , Dijon mustard and sweet smoked paprika and whisk well, making sure the eggs and crème fraîche are thoroughly blended. Now stir in the chives and three-quarters of the cheeses — smoked scamorza and mature Cheddar — and season well with salt and black pepper .
3. 3

   Heat up the olive oil 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 .
4. 4

   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.
5. 5

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