Cauliflower, Salami, and Cheese Frittata

I had a bit of salami and some egg yolks in the fridge – this seemed like a good way to use them up. The bland-sweet cauliflower is a great contrast to the sharpness of the salami.

  • 2 tablespoons oil
  • 1/2-pound frozen cauliflower
  • salt and pepper
  • 4 large eggs
  • 2 egg yolks (or another egg)
  • 1/2 cup whipping cream
  • 1/2 cup shredded Italian cheese blend
  • 3 ounces sliced salami, slices halved and then cut crosswise into thin strips
  1. In a 12-inch cast-iron pan, heat 1 tablespoon of the oil over moderate heat. Add the cauliflower and sauté until the cauliflower is brown and just done, about 5 minutes. Remove from the pan and let cool.
  2. In a large bowl, beat the eggs with the cream and some salt and pepper. Stir in the salami and the cauliflower.
  3. Add the butter and the remaining 1 tablespoon oil to the pan. Melt the butter over moderate heat. Pour the egg mixture in the pan and reduce the heat to low. Sprinkle the cheese mixture over the top. Cook until the eggs are nearly set, 6 to 7 minutes.
  4. Heat the broiler. Broil the frittata 6 inches from the heat, if possible, until the eggs are set, about 2 minutes. Loosen the frittata with a spatula and slide the frittata onto a plate. Cut into wedges and serve.
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