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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