- By Dana Sparks
Making Mayo’s Recipe: Smoky Frittata
Today's recipe is Smoky Frittata. See how to make this classic egg frittata, packed with cauliflower, chives and smoked gouda cheese. A frittata is an easy, egg-based dish similar to a crustless quiche. It's cooked in an oven-safe skillet because it starts on the stove and finishes in the oven. Great for breakfast, lunch or dinner. Can be eaten hot or at room temperature, frittatas are cut into slices to serve. (If you can't find smoked Gouda, add 1/4 teaspoon of liquid smoke to regular Gouda cheese.)
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- 1 small head cauliflower, cut into medium florets
- 6 eggs
- 1/4 cup light sour cream
- 2 tablespoons Dijon mustard
- 2 teaspoons paprika
- 3 tablespoons finely chopped chives
- 1/4 cup shredded 2% sharp cheddar cheese
- 1/2 cup shredded smoked Gouda cheese
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon olive oil
Heat the oven to 375 F. In a large pan of boiling salted water, simmer the cauliflower for 4 to 5 minutes, or until semicooked. Drain and dry the cauliflower.
In a large bowl, combine the eggs, sour cream, mustard and paprika. Whisk until well-blended. Stir in the chives and 3/4 of the cheeses. Season the mixture with salt and pepper. In a large oven-safe frying pan, heat the olive oil. Fry the cauliflower for 5 minutes, until golden brown on one side. Pour the egg mixture over the cauliflower. Cook over medium heat for 5 minutes. Sprinkle mixture with the remaining cheese, and transfer the pan to the oven. Cook for 10 to 12 minutes or until the frittata is set. Remove from the oven and let frittata sit for 2 to 3 minutes. Cut into 6 wedges.