Frittata is probably one of the easiest dishes to whip up and serve with bread any day of the week. This version is filled with a whole cauliflower (cut into pieces) and chunks of goat cheese to maximize the versatility of the dish and frees up time since no vegetable sides need to be made to round out the meal. It’s cooked in the same pan making dishes smooth sailing. I should not forget to mention how delicious the combo of eggs, cauliflower and goat’s cheese is, then I’ve got it topped with a bright herb gremolata of chives and lemon.
Now what’s gremolata you may be asking. It’s a condiment that has chopped herbs, lemon and garlic in it. Usually a gremolata features parsley, in this case I went with chives since my garden has an abundance of them. Parsley, cilantro or dill would also work here as all would compliment the 3 main ingredients (egg, cauliflower and goat’s cheese). A gremolata is quick and simple to prepare but adds some great pizzazz to this dish.
I love that frittatas can be served warm or at room temperature. This allows me to make the frittata earlier in the day and let it rest before we eat. I’m often rushed at meal times so this gives me some breathing room.
1 cup cream
1 cup milk (1% to whole is preferred)
2 tsp olive oil
1 whole small head of cauliflower, chopped into small pieces (about 1-1.5 lbs)
1/4 cup water
115 grams goat’s cheese (chèvre), crumbled into large chunks
salt and pepper
1 cup chopped chives
zest from 1 lemon
2 sp olive oil
salt and pepper
Preheat oven to 350°F.
Heat olive oil in a 10″ oven proof skillet (I used cast iron) over medium-high heat. Add cauliflower and water. Cook for 5-10 minutes until cauliflower has softened. Season with salt and pepper.
Meanwhile, whisk eggs, cream and milk together in a large bowl. Add to softened cauliflower. Quickly top with chunks of goat’s cheese, remove from heat and place in oven.
Bake for 25-30 minutes until eggs have just set in the centre. Allow to rest for 5-10 minutes before serving.
For the gremolata, mix chives, lemon zest, and olive oil together in a small bowl. Lightly season with salt and pepper.
To serve, top frittata slices with chive gremolata.