Today’s frittata recipe uses the Roasted Cauliflower recipe we posted on Thursday. This is the first frittata I’ve made that tastes almost as good as quiche. So fluffy and light! Perfection.
I like to think of frittatas as a slightly healthier version of quiche, especially if you only add vegetables. It is gluten free since there is no crust. Frittatas are also known for being a great way to use up leftovers. You can add all kinds of ingredients. Find the full recipe for this frittata at the bottom of this post.
First we have onions cooked in bacon fat, plus roasted cauliflower, smoked paprika and chopped garlic.
Next, the super yummy Gruyère.
Gruyère was one of the first “foodie” ingredients I ever used. I saw it on Food Network in an episode of Tyler’s Ultimate. The recipe was Chicken Cordon Bleu and it was one of the most delicious things I have ever made. I have been in love with Gruyère ever since.
Two keys to a great frittata are 1) use room temperature eggs and 2) do NOT over-mix the eggs. Over-mixing will introduce air into the eggs which will then cause the frittata to inflate in the oven and then deflate when it is taken out to cool. Your frittata will be tough and not very tasty. (Yes, this has happened to me.)
Eggs, Gruyère, and heavy cream gently whisked.
I love it when a frittata comes together!
After 10 minutes in the oven: Voilà! FRITTATA!
Time for a close up!
Slice and serve the deliciousness!
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