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Cauliflower, Bacon, and Parmesan Frittata

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

Ingredients

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

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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