Since adopting our four chickens last year we are generally inundated with eggs at our house, so I am always looking for new ways to do them justice. This recipe is adapted from one by Yotam Ottolenghi and is a nice variation on the classic fritatta. It also another way to use one of the most under-rated vegetables, the cauliflower.
1 medium cauliflower, cut into florets
2 tbs olive oil
100g frozen peas
6 free-range eggs
3 tbs natural yoghurt or crème fraîche
2 tbs fresh chives, finely chopped
2 tbs Dijon mustard
1 tbs sweet smoked paprika
100g mature Cheddar cheese, grated
salt and black pepper
1. Preheat the oven to 200C.
2. Place the cauliflower florets in a large saucepan of boiling, salted water, and simmer for 5 minutes. Drain and set aside.
3. In a large bowl mix together the eggs, yoghurt, paprika, chives and mustard. Season and beat well.
4. Add the olive oil to a large frying pan then sauté the cauliflower florets for 5 minutes until light brown.
5. Grease a large casserole dish then add the cauliflower, peas, half of the grated cheese and the egg mixture. Stir well to combine, top with the remaining cheese and place in the oven for 20 minutes until set and brown.
6. Carve the frittata into slices or wedges and serve immediately with new potatoes.