CAULIFLOWER FRITTATA

This delicious recipe is from the vegetarian book 'Plenty' by the famous restaurateur Yotam Ottolenghi. It is easy and healthy. The original recipe uses scamorza affumicata cheese, an Italian cheese that melts very well, but since I could not find it here, I used fresh mozzarella or bocconcini.

INGREDIENTS
1 medium cauliflower, cut in medium florets
6 free range eggs
4 tablespoons Greek type yogurt or crème fraîche
2 tablespoons of Dijon mustard
2 teaspoons of sweet paprika
150 g of fresh, grated mozzarella
50 g of cheddar cheese, grated
50 g of Parmesan cheese, grated
olive oil
salt and pepper

METHOD:
Boil the cauliflower in a pot with water and salt for 4-5 minutes or until it is half cooked. Drain and dry it.

Preheat the oven to 190°C.
Put the eggs in a large bowl. Add the yogurt or crème fraîche, the mustard and the sweet paprika and beat the eggs well until everything is well combined.

Add three quarters of the cheeses and season with salt and pepper.

Put a little olive oil in a large pan that can go in the oven.
Fry the cauliflower for about 5 minutes or until lightly browned.

Pour the mixture of the eggs over the cauliflower and use a fork to spread the mixture well in the pan. Cook for about 5 minutes at medium heat.

Spread the rest of the cheeses over the cauliflower and put the pan in the oven.

Cook in the oven for about 10-12 minutes or until the frittata is well set.

Remove from the oven and let stand for 2-3 minutes. Cut into triangles and serve immediately.

Serves 4-6

It can be served with a green salad on the side or with any type of meat. We ate it with lamb chops and it was scrumptious!! 😋😍👌