Smoky Frittata with Watercress and Herb Salad, Challah (or tasty bread of your choice)

Smoky Frittata with Watercress and Herb Salad, Challah (or tasty bread of your choice)

by Jennifer

If someone in your family isn’t partial to cauliflower, try this recipe;  the cauliflower is mild and delicious mixed in with the smoked mozzarella and eggs.

Smoky Frittata – adapted from Plenty by Yotam Ottolenghi

Serves 4 generously.

  •  1 small head cauliflower, cut into florets
  • 6 eggs, preferably Omega 3-fortified, organic eggs
  • 4 TBS creme fraiche
  • 2 TBS Dijon mustard
  • 2 tsp sweet paprika
  • 3 TBS finely chopped chives
  • 7 – 8 oz. smoked mozzarella, grated
  • salt and freshly ground black pepper to taste
  • 2 TBS olive oil

Bring a large pot of salted water to a boil;  add the cauliflower and simmer for 4 minutes, drain.    Preheat oven to 375 degrees.

Whisk together eggs, creme fraiche, mustard, paprika, chives, and 3/4 of the mozzarella, adding salt and pepper to taste.

Heat the olive oil in a 12” oven-safe skillet over medium heat, swirling to coat the sides of the pan.

Add the cauliflower, aiming for a single layer, and let cook, undisturbed, for 5 minutes.

Add the egg mixture, using a spatula to spread the mixture evenly over the cauliflower.  Let cook over medium heat for 5 minutes.

Sprinkle with remaining cheese and place in oven.  Bake for 10 – 15 minutes, until eggs are set.

Let sit for a couple minutes before cutting into 4 – 6 wedges.

(Do ahead:  the cauliflower can be blanched earlier in the day and kept in the fridge;  the egg mixture can be mixed and kept in the fridge as well.)

Watercress and Herb Salad – adapted from Plenty by Yotam Ottolenghi

The original recipe called for orange-flower water, which I both do not know where to find, and do not know when I’d ever use again.  I substituted Meyer lemon juice (more on my new obsession with Meyer lemons later), and the salad was delicious.  You could use regular lemon juice;  just decrease to 1 1/2 TBS.  An easy way to toast the pistachios is in your toaster oven, set to 350;  once you smell them, they’re done.

Serves 4.

Dressing:

  • 4 TBS extra-virgin olive oil
  • 2 TBS Meyer lemon juice
  • salt and freshly ground black pepper to taste

Whisk together dressing ingredients.

  • 3 1/2 cups watercress, thick stems removed (about 1 bunch watercress)
  • 1 cup basil leaves, roughly chopped (a 2/3 oz. package)
  • 1 1/2 cups cilantro, roughly chopped
  • 1/4 cup fresh tarragon leaves
  • 1/3 cup shelled, unsalted pistachios, lightly toasted and coarsely chopped

Wash greens and spin-dry well.

Add pistachios and toss.  Add dressing, toss, and serve immediately.

(Do ahead:  have all greens ready to go in your salad spinner, unwashed, and refrigerate until dinner time;  then wash and spin.  The dressing can be made and kept at room temperature until dinner time as well.)

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