Cauliflower, Bacon and Parmesan

Ingredients

• 1/4 lb bacon, slices cut crosswise into 1/4-inch strips
• 8 large eggs
• 1/3 cup light cream
• 1 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley
• 1/8 teaspoon fresh ground black pepper
• crushed red pepper flakes (optional)
• 2 tablespoons olive oil
• 1 tablespoon butter

• 1 (1 1/4 lb)  cauliflower, cut into small florets
• 1/4 teaspoon salt
• 4 roasted garlic cloves

Directions

1. 1

   In a 10-inch nonstick frying pan, cook the bacon until crisp; remove to a paper-toweled dish.

2. 2

   Pour off all the fat.

3. 3

   In a large bowl, beat the eggs with the cream,Parmesan, parsley, black pepper and red pepper flakes(if using) until smooth.

4. 4

   Add the cooled bacon.

5. 5

   In the same frying pan, heat the oil with the butter over moderately high heat.

6. 6

   Add the cauliflower and salt and cook, stirring occasionally, until the cauliflower is golden and almost done, 10 to 15 minutes.

7. 7

   Add the roasted garlic and cook, stirring, 1 minute longer.

8. 8

   Pour in the egg mixture and reduce the heat to low.

9. 9

   Cook, covered, until the bottom of the frittata is golden brown and the top is almost set, 10 to 15 minutes.

10. 10

    Heat the broiler.

11. 11

    Broil the frittata 6 inches from the heat, if possible, until the eggs are set and beginning to brown, about 3 minutes.

12. 12

    Lift up the edge of the frittata with a spatula and slide the frittata onto a platter; cut it into wedges.

13. 13

    Serve immediately.