Eggs taste great when mixed with a variety of ingredients. In this recipe, prosciutto, roasted cauliflower, and Parmesan complement each other in a satisfying frittata. Cut into squares and served at room temperature, they are a perfect choice for a tapas night or as summer party hors-d’oeuvre.
Yield: 4 servings
Time: 45 minutes
Ingredients:
- 4-6 prosciutto slices, cut crosswise into 1/2-inch (1,2 cm) strips
- 1 small head of cauliflower, about 1 lb (450 g), broken into small florets
- 2 garlic cloves, thinly sliced
- 2-3 Tbsp olive oil
- salt and freshly ground pepper
- 1 tsp thyme leaves
- 8 large eggs, beaten
- 1/3 cup (80 ml) light cream
- 1/2 cup (50 g) Parmesan, grated
- 3 Tbsp flat-leaf parsley, chopped
- 1 Tbsp butter
Preparation:
Preheat oven at 375° F/190° C.
Place cauliflower florets in a mixing bowl. Add the olive oil, salt, pepper, and thyme. Toss everything gently until florets are well coated on all sides. Spread cauliflower on a baking sheet lined with parchment paper. After about 10 minutes turn the florets and tuck garlic slices between the cauliflower. Continue baking for another 10 minutes until florets are browned on the edges and just about tender. Remove cauliflower and garlic from the oven and let it cool.
While the cauliflower is baking, beat eggs, Parmesan, parsley, salt and pepper in a bowl. Butter a 9×9-inch (22×22 cm) baking dish. Pour egg mixture into the dish. Scatter the cauliflower, garlic, and prosciutto over the eggs making sure that all is well distributed. Bake for about 20 minutes or until the frittata edges are light brown and the top is set.
Remove from the oven and let it cool off before slicing it.
