Cauliflower, Bacon, and Parmesan Frittata

Cauliflower, Bacon, and Parmesan Frittata
Photo by © Melanie Acevedo

Ingredients

  • 1/3 cup light cream
  • 1 tablespoon butter
  • 3 tablespoons chopped fresh parsley
  • ¼ teaspoon salt
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • + 15 more ingredients
    • 1 small head cauliflower (about 1 1/4 pounds), cut into small florets
    • 8 large eggs
    • 1 tablespoon butter
    • 1/3 cup light cream
    • 2 tablespoons olive oil
    • 1/8 teaspoon fresh-ground black pepper
    • 1 cup grated Parmesan
    • 1 cup grated Parmesan
    • 4 cloves garlic, minced
    • 1 small head cauliflower (about 1 1/4 pounds), cut into small florets
    • 1/8 teaspoon fresh-ground black pepper
    • ¼ pound bacon, slices cut crosswise into 1/4-inch strips
    • 4 cloves garlic, minced
    • ¼ pound bacon, slices cut crosswise into 1/4-inch strips
    • 8 large eggs

1. In a 10-inch nonstick frying pan, cook the bacon until crisp. Remove. Pour off all the fat. In a large bowl, beat the eggs with the cream,Parmesan, parsley, and pepper until smooth. Add the cooled bacon. 2. In the same frying pan, heat the oil with the butter over moderately high heat. Add the...

View full recipe at My Recipes

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