Cauliflower frittata with cheddar and bacon chips on a red pepper sauce
Prep time: 55 min
Servings : 8
For the frittata:
- 2 tbsp olive oil
- 2 white potatoes, peeled and sliced
- 2 cups of frozen cauliflower, prepared into small florets
- 8 large eggs
- 2/3 cup milk
- 1/2 tsp dried parsley
- 1 1/2 cups frozen peas, thawed
- 1 cup cheddar cheese, roughly chopped
- 6 slices bacon, smoked or unsmoked
- salt and freshly ground black pepper
For the red pepper sauce:
- 2 tbsp canola oil
- 1 small onion, finely chopped
- 3 red bell peppers, cored, seeded, and diced
- 2 garlic cloves, minced
- 1 1/2 tsp paprika, sweet or hot
- 1 cup crushed tomatoes
- 7/8 cup vegetable broth
For the frittata: Preheat oven to 400F (200°C)
- Heat olive oil in a 10" cast-iron skillet set over a moderate heat. Add the potato slices, cauliflower and a generous pinch of salt and pepper, sautéing for 4-5 minutes, turning potato and cauliflower frequently.
- Cover skillet with a lid and cook over low heat until potatoes and cauliflower are just tender to tip of a knife, 5-7 minutes.
- Beat eggs with milk and parsley in a bowl. Stir in peas and wildflower cheese, and season with plenty of salt and pepper.
- Pour into the skillet, letting the egg run under and around the potatoes and cauliflower. Cook for about 5-6 minutes until partially set. Arrange bacon on top.
- Transfer to the oven, baking until frittata is golden and puffed, and bacon is golden-brown and crisp, about 10-15 minutes; you may need to remove bacon before frittata is ready.
For the red pepper sauce: In the meantime, heat olive oil in a large saucepan set over medium heat.
- Add onion, red pepper, garlic and a pinch of salt, sweating until softened and starting to color, about 7-9 minutes.
- Stir in paprika, cook for 1 minute, and then cover with crushed tomatoes and broth. Bring to a simmer before transferring to a food processor or blender.
- Blend on high until smooth. Pour back into the saucepan and return to a gentle simmer. Season to taste with salt and pepper.
- Remove frittata from oven when ready. Let stand briefly before cutting into slices and serving with the bacon and the red pepper sauce on the side.