100 % quebec recipe

Cauliflower frittata with cheddar and bacon chips on a red pepper sauce

Prep time: 55 min
Servings : 8
 

 

 

 

 

Ingredients

For the frittata:

  • 2 tbsp olive oil
  • 2 white potatoes, peeled and sliced
  • 2 cups of frozen cauliflower, prepared into small florets
  • 8 large eggs
  • 2/3 cup milk
  • 1/2 tsp dried parsley
  • 1 1/2 cups frozen peas, thawed
  • 1 cup cheddar cheese, roughly chopped
  • 6 slices bacon, smoked or unsmoked
  • salt and freshly ground black pepper

For the red pepper sauce:

  • 2 tbsp canola oil
  • 1 small onion, finely chopped
  • 3 red bell peppers, cored, seeded, and diced
  • 2 garlic cloves, minced
  • 1 1/2 tsp paprika, sweet or hot
  • 1 cup crushed tomatoes
  • 7/8 cup vegetable broth

Preparation


For the frittata: Preheat oven to 400F (200°C)

 

  1. Heat olive oil in a 10" cast-iron skillet set over a moderate heat. Add the potato slices, cauliflower and a generous pinch of salt and pepper, sautéing for 4-5 minutes, turning potato and cauliflower frequently.
  2. Cover skillet with a lid and cook over low heat until potatoes and cauliflower are just tender to tip of a knife, 5-7 minutes.
  3. Beat eggs with milk and parsley in a bowl. Stir in peas and wildflower cheese, and season with plenty of salt and pepper.
  4. Pour into the skillet, letting the egg run under and around the potatoes and cauliflower. Cook for about 5-6 minutes until partially set. Arrange bacon on top.
  5. Transfer to the oven, baking until frittata is golden and puffed, and bacon is golden-brown and crisp, about 10-15 minutes; you may need to remove bacon before frittata is ready.

For the red pepper sauce: In the meantime, heat olive oil in a large saucepan set over medium heat.
 

  1. Add onion, red pepper, garlic and a pinch of salt, sweating until softened and starting to color, about 7-9 minutes.
  2. Stir in paprika, cook for 1 minute, and then cover with crushed tomatoes and broth. Bring to a simmer before transferring to a food processor or blender.
  3. Blend on high until smooth. Pour back into the saucepan and return to a gentle simmer. Season to taste with salt and pepper.
  4. Remove frittata from oven when ready. Let stand briefly before cutting into slices and serving with the bacon and the red pepper sauce on the side.