Tuesday, December 7, 2010

Weekly Recipe: Cauliflower and Thyme Frittata

Each week we feature one of our favorite recipes and I want to do more to share these recipes with you! This week, we are featuring a fantastic new spin on an old-time favorite: the frittata. Infused with cauliflower, baby broccoli and thyme, this favorite brunch feature is chock full of vegetables and can be enjoyed hot, cold or at room temperature.

Cauliflower Frittata with Thyme

2-1/2 Tablespoons unsalted butter
1 Tablespoon olive oil
1/4 medium cauliflower, cut into 1-inch florets
1 cup of baby broccoli, cut into 1-inch pieces
1 medium onion, halved and thinly sliced
3 small garlic cloves, thinly sliced
1 teaspoon fresh chives, minced
1 teaspoon fresh thyme, chopped
10 large eggs, at room temperature, lightly beaten
Salt and freshly ground black pepper
1/4 cup Parmigiano Reggiano cheese, grated

Preheat the broiler. In a 10-inch non-stick, oven-proof skillet, melt 1/2 tablespoon butter in the olive oil. Add the cauliflower, season with salt and cook over high heat, without stirring, until golden brown on the bottom, about 2 minutes. Toss the cauliflower florets in the pan. Add the broccoli and cook until the cauliflower is golden all over and both the cauliflower and baby broccoli are just tender, about 3-4 minutes longer. Add the sliced onion and 1 tablespoon of the butter and cook, stirring occasionally, until the onion is softened, about 3 minutes. Reduce the heat to medium, add the garlic and cook for 1 minute. Add the remaining tablespoon of butter and swirl the pan to melt it.

Meanwhile, in a large bowl, whisk the eggs with 3/4 teaspoon of salt and a few grates of freshly ground black pepper. Whisk in the herbs. Pour the eggs over the vegetables and cook, without stirring, until the bottom of the frittata is just set, about 2 minutes. Lift the edges of the frittata and tilt the pan to allow the uncooked egg mixture to seep underneath. Continue to cook the frittata until the bottom is golden and the top is just slightly runny, about 3-4 minutes.

Sprinkle the top of the frittata with Parmigiano Reggiano cheese and place under the broiler for 1-2 minutes or until the top is just set. Slide the frittata onto a work surface or platter and cut into wedges and serve warm or at room temperature.

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