Call me a creature of habit, but it seems that about once a month I make a frittata of some sort. It’s usually on the weekend, but more important, it is the reassurance of knowing I’ve got my buddy in the fridge for back up during the week.
One of the most versatile of dishes ever, the frittata is equally welcome hot, warm, room temperature, and even cold. Designed for portability, a wedge makes a convenient hand-held lunch on the run, or a simple dinner with salad. Little mouth-sized portions make flavorful bites with drinks.
So, it’s no surprise that my mind tends to wander in terms of would that work in a frittata? With a little manipulation, the answer is usually yes. Here’s my latest frittata creation, and the answer is yes, absolutely, to all of the above mentioned applications.
This all began when a friend brought over beautiful sprigs of soft sage from their garden. I set them aside to dry, knowing they would come in handy very soon. When I spotted a small pristine head of cauliflower at the farmers’ market, I paused over it quizzically. My mind slipped into frittata mode. With sage and what else?
Let’s face it, much like a white canvas, cauliflower needs help. My mind kept going… there were a couple types of blue cheese rumbling in the cheese bin and I probably had a little ham in the freezer.
Back at home I sliced the cauliflower and broke it into smaller pieces. The idea here is to give the cauliflower more flat surfaces to brown and intensify flavor. The cauliflower was briefly blanched in boiling water, quickly cooled to stop the cooking, and well drained—to avoid any mushy/sogginess later.
When I was ready to prepare the frittata it was a mere matter of browning onion and cauliflower, then adding the sage and ham. A combination of bleu cheese and creamy gorgonzola was scattered over the cauliflower and ham for a brief melt into the action below.
The eggs, milk, and seasoning were poured over the cauliflower mixture and allowed to set up in the pan and lock everything in place. A quick run under the broiler puffs the frittata and browns the top. This is one serious frittata, she grins.
Cauliflower-Ham Frittata with Sage-Gorgonzola Cheese
1 small head cauliflower, ½” slices, broken in florets and blanched @ 3 minutes, drained
1 tablespoon combination evoo and butter
½ onion, chop
¾ teaspoon dried sage, crumble
½ Anaheim pepper, seed and chop
¼ lb. smoked ham, ¾ cup cubes
½ cup combo gorgonzola and bleu cheese, in pieces
¼ cup milk
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon nutmeg
- Heat 9” or 10” oven-proof skillet over medium heat with olive oil and butter. Sauté the onion until soft, add the sage and continue until onion begins to color.
- Add the cauliflower and continue cooking, gently tossing until it begins to brown. Add the Anaheim pepper and the ham, and cook a couple of minutes.
- Sprinkle the cheese evenly over the top.
- In a medium bowl, whisk the eggs, add the milk, salt, pepper and nutmeg and pour over the eggs.
- Tilt the pan, loosen the eggs from the bottom with a spatula and let eggs run into the bottom of the pan. Continue to turn the pan and allow the eggs to flow to bottom of the pan and the egg mixture begins to set.
- Run the frittata under the broiler until it begins to puff and the top begins to brown in places. Release frittata with from pan with a spatula and slide onto a plate. Cut into portions and serve hot or room temperature. Serves 6.