After dining on several delicious meals from the McDonald family chefs last weekend during our Galveston getaway, it was time for a light homemade dinner. This recipe for Bistro Dinner Salad was featured in a MyRecipes.com article and was both tasty and easy.
File this one under: “will make again”
It’s been snowing all day in Milwaukee, so it seemed silly to make a trip to the grocery store for the final ingredients for the Cauliflower Soup we’ve been meaning to try. But, it also meant coming up with a dinner from random stuff in our refrigerator. The cauliflower was still there, and we had some eggs. Time for a frittata.
Based on our on-hand ingredients, I adjusted the recipe I found on MyRecipes.com. The key substitutions: turkey bacon for the bacon (beware, you won’t get much fat to cook the rest of the frittata in this way) and fat-free milk for the light cream.
It was a surprisingly tasty dinner. The cauliflower was nice and soft, more chewy than crunchy, and a slice of homemade bread made a fine side item.
Cauliflour, Bacon and Parmesan Frittata
Adapted from Food & Wine (via myRecipes.com)
2.5 oz turkey bacon
5 large eggs
1/4 cup fat-free milk
1/2 cup grated Parmesan
2 tablespoons fresh parsley, chopped
pinch freshly ground pepper
1 tablespoon olive oil
1/2 tablespoon unsalted butter
1/2 small head cauliflower, chopped into small pieces
1/8 teaspoon salt
2 cloves garlic, minced
- Cook bacon in a 10- or 12-inch ovenproof skillet over medium-high heat, until cooked. Remove from pan and place on paper towels to cool. Pour off any grease in the pan (with turkey bacon, there may not be any grease to pour off, normal bacon would definitely be fattier)
- In a medium bowl, stir the eggs, milk, Parmesan, parsley and pepper with a whisk. Add the cooled bacon.
- In the same skillet, heat the oil and butter over medium high heat.
- Add the cauliflower and salt. Cook, stirring occasionally, for 10-12 minutes, until cauliflower is golden and softened.
- Add the garlic and cook, stirring constantly, for 1 minute longer.
- Spread the cauliflower evenly across the pan and pour the egg mixture over the top. Tilt the pan to spread the egg mixture to all sides.
- Reduce heat to low. Cover and cook for 10-12 minutes, until bottom of frittata is golden brown and top is almost set.
- Heat broiler. Broil the frittata 6 inches from the heat, if possible, until eggs are set and beginning to brown, about 3 minutes.
- Lift up the edge of the frittata with a spatula and slide onto a plate. Cut into wedges and serve immediately.