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Cauliflower frittata with bacon and red pepper sauce 2021-08-19 https://www.metro.ca/userfiles/image/recipes/Frittata-chou-fleur-11702.jpg PT55M PT15M PT1H10M

Preheat oven to 400°F (200°C).Add olive oil to a cast iron skillet and heat over medium heat. Add potatoes, cauliflower and season with salt and pepper. Stir 4-5 minutes.Cover skillet and cook over low heat (about 5-7 minutes) until cauliflower and potatoes are tender. Insert tip of knife to check.Add eggs, milk and parsley to a bowl and whisk together. Add peas and cheese. Season with salt and pepper.Pour into the skillet and evenly distribute the eggs around and under the potatoes and cauliflower. Cook for about 5-6 minutes. Top with bacon.Place in oven and bake until frittata is golden and puffy, about 10-15 minutes. Bacon should be golden brown and crisp. You may have to remove the bacon before the frittata is ready.For the red pepper sauceHeat olive oil in a large saucepan over medium heat.Add onion, peppers, garlic and a little salt. Cook until vegetables soften and begin to change colour (7-9 minutes).Add paprika. Cook for 1 minute, then cover with tomatoes and broth. Bring to a boil.Transfer to a blender. Blend until smooth. Pour into a saucepan and simmer gently. Season with salt and pepper.Remove frittata from oven when cooked through. Let sit before slicing and serve with bacon and red pepper sauce on the side.Twice as nice tip:BaconBacon is much more than a Sunday brunch staple. Once you’ve made your cauliflower frittata, use the leftover bacon to make a classic BLT. Combine it with the bread of your choice, a tomato slice and a few lettuce leaves for a quick and easy lunch!Source: Metro

8 Metro

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2 tablespoons (30 ml) Canola oil 2 white potatoes, peepled and sliced 2 cups (500 ml) frozen cauliflower, in small florest 8 large eggs 2/3 cup (160 ml) milk 1/2 teaspoon (7,5 ml) dried parsley 1 1/2 cups (375 ml) frozen peas, thawed chopped 1 cup (250 ml) cheddar cheese, coarsely chopped 6 slices bacon Salt and freshly ground pepper for the pepper sauce 2 tablespoons (30 ml) canola oil 1 smal onion, finely chopped 3 red bell pepper, cored, seeded and diced 2 cloves garlic, minced 1 1/2 tablespoon (22,5 ml) paprika 1 cup (250 ml) diced tomatoes 7/8 cup (210 ml) vegetable broth

Cauliflower frittata with bacon and red pepper sauce

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3 Votes

Main course

0:55

Preparation

0:15

COOKING

1:10

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

2 tablespoons
(30 ml)
Canola oil

2

white potatoes, peepled and sliced

2 cups
(500 ml)
frozen cauliflower, in small florest

8

large eggs

2/3 cup
(160 ml)
milk

1/2 teaspoon
(7,5 ml)
dried parsley

1 1/2 cups
(375 ml)
frozen peas, thawed chopped

1 cup
(250 ml)
cheddar cheese, coarsely chopped

6

slices bacon

Salt and freshly ground pepper

for the pepper sauce

2 tablespoons
(30 ml)
canola oil

1

smal onion, finely chopped

3

red bell pepper, cored, seeded and diced

2

cloves garlic, minced

1 1/2 tablespoon
(22,5 ml)
paprika

1 cup
(250 ml)
diced tomatoes

7/8 cup
(210 ml)
vegetable broth

Imprimer ma sélection

Preparation

Preheat oven to 400°F (200°C).

Add olive oil to a cast iron skillet and heat over medium heat. Add potatoes, cauliflower and season with salt and pepper. Stir 4-5 minutes.

Cover skillet and cook over low heat (about 5-7 minutes) until cauliflower and potatoes are tender. Insert tip of knife to check.

Add eggs, milk and parsley to a bowl and whisk together. Add peas and cheese. Season with salt and pepper.

Pour into the skillet and evenly distribute the eggs around and under the potatoes and cauliflower. Cook for about 5-6 minutes. Top with bacon.

Place in oven and bake until frittata is golden and puffy, about 10-15 minutes. Bacon should be golden brown and crisp. You may have to remove the bacon before the frittata is ready.

For the red pepper sauce

Heat olive oil in a large saucepan over medium heat.

Add onion, peppers, garlic and a little salt. Cook until vegetables soften and begin to change colour (7-9 minutes).

Add paprika. Cook for 1 minute, then cover with tomatoes and broth. Bring to a boil.

Transfer to a blender. Blend until smooth. Pour into a saucepan and simmer gently. Season with salt and pepper.

Remove frittata from oven when cooked through. Let sit before slicing and serve with bacon and red pepper sauce on the side.

Twice as nice tip:

Bacon

Bacon is much more than a Sunday brunch staple. Once you’ve made your cauliflower frittata, use the leftover bacon to make a classic BLT. Combine it with the bread of your choice, a tomato slice and a few lettuce leaves for a quick and easy lunch!

Source: Metro

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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